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

  1. 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.
  2. 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