Description
Delicious blueberry mini muffins perfect for breakfast or snacks.
Ingredients
Scale
- 125 g all-purpose flour (weighed in grams or spooned and leveled)
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 tablespoon baking powder
- 3/4 cup blueberries (fresh or frozen)
- 1 large egg (room temperature)
- 1/2 cup buttermilk (room temperature)
- 1/4 cup vegetable oil (or other neutral oil)
- 1/2 teaspoon vanilla extract
- 1/4 cup demerara sugar (optional)
Instructions
- Preheat oven to 350°F and fill a mini muffin pan with liners.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder. Toss in the blueberries to lightly coat them in the flour mixture.
- In a medium bowl, gently whisk the egg and then stir in the buttermilk, vegetable oil, and vanilla extract.
- Fold the wet ingredients into the dry ingredients just until the flour streaks disappear.
- Evenly distribute the batter into the prepared pan. Sprinkle the tops with demerara sugar (optional).
- Bake on the middle rack until a toothpick comes out of the center clean (about 13-16 minutes). Transfer to a wire rack once they’re cool enough to touch.
Notes
- For best results, use room temperature ingredients.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 90
- Sugar: 5 g
- Sodium: 100 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg