
Best-Ever Mini Blueberry Muffins
Total Time
Prep/Total Time: 25 min.
Yield
about 4 dozen
Mini blueberry muffins are tender, sweet, packed with juicy berries and perfectly portioned for mindful munching, lunchboxes and on-the-go snacks.
Ingredients
- 2-1/2 cups all-purpose flour
- 1 cup sugar
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature, lightly beaten
- 1 cup buttermilk
- 1/4 cup butter, melted
- 1-1/2 cups fresh blueberries
- Coarse sugar, optional
Directions
- Preheat oven to 375°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries.
- Fill greased or paper-lined mini-muffin cups three-fourths full. If desired, sprinkle with coarse sugar. Bake until a toothpick inserted in the muffin comes out clean, 10-15 minutes. Remove to a wire rack to cool.
Nutrition Facts
1 muffin: 60 calories, 1g fat (1g saturated fat), 11mg cholesterol, 62mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.
These mini muffins pack fresh blueberries' fresh and sweet flavors into a bite-sized, low-calorie serving. For that restaurant-worthy look and flavor, sprinkle coarse sugar onto them before baking in the oven. —Elaine Clemens, Birch Run, Michigan
Recipe Creator
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