My daughter loves blueberries so I decided to make these mini blueberry muffins for her as a quick breakfast or healthy snack.
These mini muffins are perfectly moist and delicious. I tried to keep the recipe simple and easy. I didn’t add vanilla extract or crumb topping but you can if you prefer. You can also substitute fresh blueberries with frozen blueberries, just be sure to use without thawing to avoid discoloring the batter.
Ingredients:
- 4 tbsp unsalted butter, at room temperature
- 1/2 cup white sugar
- 1 egg, at room temperature
- 1 cup & 2 tbsp cake flour
- 2 tsp baking powder
- 1/2 cups milk
- 1/2 tsp salt
- 3/4 cups fresh blueberries
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with muffin liners. In a large bowl, whisk butter and sugar until light and fluffy.
Add egg, whisk until smooth.
Add milk and whisk until well combined.
In a medium bowl, combine the cake flour, baking powder, and salt. Gradually stir in the flour mixture until just incorporated.
Add fresh blueberries.
Gently fold in the blueberries by hand.
Spoon the batter into the mini muffin cups.
Bake about 20 to 25 minutes until lightly browned on top. Let the muffins cool in pan for about 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Enjoy!
