Description
Delicious bite-sized blueberry mini muffins that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- â…“ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup plain Greek whole milk yogurt
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- ½ cup blueberries (fresh or frozen)
- 1 tablespoon fresh lemon zest and lemon juice, or 1 teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 24-cup mini muffin pan with nonstick spray.
- In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, eggs, melted butter, and vanilla until creamy.
- Gently stir the yogurt mixture into the flour mixture.
- Divide the batter among the prepared muffin tin, filling each cup about to the edge.
- Add a few blueberries on top of each muffin, pressing down slightly.
- Bake for 12-14 minutes or until lightly golden brown.
- Remove from the oven and let cool in the pan for 2 minutes before transferring to a wire rack.
Notes
Don’t overmix the batter to ensure fluffy muffins. Use room temperature ingredients for a smooth batter. Swap in whole grain flour for a healthier twist.
- Prep Time: 14 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg