Save to Pinterest Delightful, bite-sized blueberry muffins served in a charming basket—perfect for brunch gatherings or as a sweet snack on the go.
I love baking these mini muffins because they are great for sharing at brunch and everyone enjoys their sweet blueberry bursts.
Ingredients
- Dry Ingredients: 1 1/2 cups (180 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- Wet Ingredients: 1/3 cup (80 ml) vegetable oil, 2/3 cup (160 ml) whole milk, 1 tsp pure vanilla extract, 1 large egg
- Fruit: 1 cup (140 g) fresh or frozen blueberries (do not thaw if frozen)
- Optional Topping: 2 tbsp coarse sugar for sprinkling
Instructions
- Step 1:
- Preheat the oven to 375°F (190°C). Line a mini muffin pan with paper liners or lightly grease each cup.
- Step 2:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- In a separate bowl, whisk together oil, milk, vanilla extract, and egg until well combined.
- Step 4:
- Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix.
- Step 5:
- Carefully fold in the blueberries.
- Step 6:
- Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.
- Step 7:
- Optionally, sprinkle coarse sugar on top of each muffin for a crunchy finish.
- Step 8:
- Bake for 13–15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9:
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
- Step 10:
- Arrange the mini muffins in a decorative basket lined with a cloth napkin for serving.
Save to Pinterest These muffins always bring joy when shared with family, particularly during our weekend brunches.
Notes
Serve with whipped butter or fruit preserves. Pair with a light sparkling wine or fresh orange juice for brunch.
Required Tools
Mini muffin pan, mixing bowls, whisk, measuring cups and spoons, wire rack, basket and napkin for serving.
Allergen Information
Contains wheat (gluten), egg, and milk. May contain traces of nuts or soy depending on flour and other ingredient brands—please check labels if allergies are a concern.
Save to Pinterest Enjoy these delightful mini muffins warm or at room temperature for the best flavor.
Common Questions
- → How do I prevent blueberries from sinking to the bottom?
Gently folding blueberries into the batter and avoiding overmixing helps distribute them evenly without sinking.
- → Can I use frozen blueberries?
Yes, add frozen blueberries directly without thawing to avoid extra moisture in the batter.
- → What is the best way to store the muffins?
Store cooled muffins in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- → Can I substitute whole wheat flour?
Yes, replacing half of the all-purpose flour with whole wheat flour adds fiber and a nutty flavor.
- → How do I achieve a crunchy topping?
Sprinkling coarse sugar on top before baking creates a pleasant crunchy finish on the muffins.
- → What drink pairings complement these muffins?
Light sparkling wine or fresh orange juice make excellent pairings, enhancing the brunch experience.