Mini Blueberry Muffins

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Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m thrilled to share my favorite recipe for homemade blueberry muffins. These bite-sized treats are perfect for busy mornings or afternoon snacks. They are made with whole wheat flour and sweetened with maple syrup. This makes them a healthier option than store-bought muffins.

What I love most about these breakfast muffins is how quick they are to make. In less than 30 minutes, you can have a batch of 24 mini muffins ready to go. The secret to their amazing flavor? A dash of vanilla, cinnamon, and ginger. Trust me, these snack muffins will become your new go-to recipe!

Exact Ingredients List (+ Possible Substitutes)

I love baking mini blueberry muffins, and I’m excited to share my favorite recipe with you! Let’s dive into the muffin ingredients you’ll need for this delicious treat.

  • 2 cups white whole wheat flour
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons blueberry jam

Don’t worry if you’re missing some items! My blueberry muffin recipe is flexible. Here are some baking substitutes you can use:

  • Replace whole milk with almond or oat milk
  • Swap eggs for flax eggs (vegan option)
  • Use all-purpose or gluten-free flour instead of whole wheat
  • Substitute butter for coconut oil

These simple swaps make it easy to adapt the recipe to your dietary needs. Now you’re ready to start baking your perfect batch of mini blueberry muffins!

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Instructions

Are you ready to make blueberry muffins? Let’s start with the blueberry muffin method! I’ll show you how to make these tasty treats step by step.

First, heat your oven to 350°F. Get your mini muffin pan ready. In one bowl, mix the wet stuff: milk, vinegar, oil, eggs, maple syrup, and vanilla. In another, mix the dry stuff: flour, baking soda, spices, and salt.

Now, it’s time for the important part. Carefully mix the wet and dry ingredients together. Remember, don’t mix too much to keep your muffins soft and fluffy.

Then, add the blueberry jam and fresh blueberries. Put the batter into your muffin pan. For mini muffins, bake for 12-14 minutes. Regular-sized muffins take 20-22 minutes.

After baking, let the muffins cool for 5 minutes before taking them out of the pan. And you’re done! You’ve learned how to make delicious blueberry muffins!

“Baking is love made visible.”

Tips, Tricks & Storing

I love sharing tips to help you bake perfect muffins. Use room temperature ingredients for the best mini blueberry muffins. This makes mixing and baking even.

Don’t overmix the batter. A few lumps are okay! If you’re using frozen blueberries, add them while still frozen. This keeps the batter from turning purple.

Storing muffins right keeps them fresh. Keep them at room temperature in a sealed container for three days. For longer, put them in the fridge for a week. Make sure they’re cool before storing to avoid moisture.

Freezing muffins is a smart way to save them. Here’s how:

  • Cool muffins completely
  • Place on a baking sheet and freeze until solid
  • Transfer to a freezer-safe bag
  • Label with the date and freeze for up to three months
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To thaw frozen muffins, leave them at room temperature or warm them in the microwave. They’ll taste as good as when you baked them!

Recipe Variations & Serving Suggestions

I love trying new things with blueberry muffins. You can use raspberries, strawberries, or peaches instead of blueberries. Adding chocolate chips makes them even sweeter. These changes make the muffins exciting and tasty.

For bigger muffins, this recipe works great too. Just bake them a bit longer. You can even make a cake from this recipe. These muffins are perfect for busy mornings or a quick snack.

Here are some ways to serve muffins. Eat them warm or at room temperature. Spread butter on top for extra taste. They go well with fresh fruits, yogurt, or nut butter. Add a cup of coffee or tea for a complete breakfast.

These mini muffins are perfect for school lunches or snacks on the go. They’re easy to pack and fun to eat. With so many ways to enjoy them, they’ll be a hit with your family.