Super moist and soft, these mini blueberry muffins are a delicious treat! Enjoy them for breakfast, a snack or even dessert topped with vanilla ice cream.
I love blueberry muffins. Second to banana bread, they’re my favorite thing to make from scratch at home. When it comes to baking, I am definitely not the best at baking, which is why you’ll only find a couple dessert recipes on my blog. When I do post something baked, you can be sure it tastes good! I used this mini muffin tin
These are the cutest little muffins. They’re perfect for breakfast combined with a glass of milk and a banana. Or, for dessert, warmed with a dollop of vanilla ice cream.
I like to keep these in a large ziplock bag (after they’ve cooled down a bit) to keep them moist. They’ll last about 5 days on the counter sealed!
You could switch up this recipe by using any other small pieces of fruit (although I haven’t tested this). I bet raspberries or bits of chopped strawberries would taste great! Maybe even a mix of blueberries, raspberries and strawberries! I used wild blueberries (by Wyman’s from Sprouts) for this recipe because I love their size. They’re tiny and much sweeter than regular blueberries. Tiny berries are much better for mini muffins so you can get the proper ratio of berry to batter!
I hope you give this recipe a try the next time you’re looking for a new sweet treat! Serve this alongside an egg scramble for a delicious brunch menu.
Here’s the recipe for Super Moist Mini Blueberry Muffins:
Super Moist Mini Blueberry Muffins
Super moist and soft, these mini blueberry muffins are a delicious treat! Enjoy them for breakfast, a snack or even dessert topped with vanilla ice cream.
Ingredients
- 2/3 cup white sugar
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup applesauce
- 1/3 cup milk
- 1 tsp vanilla
- 1 cup all purpose flour
- 1/4 cup ground flax seed
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup plain Greek yogurt
- 1 cup defrosted frozen wild blueberries
Instructions
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Preheat the oven to 375 degrees F. Lightly grease a 24-cup mini muffin tin with cooking spray.
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Combine the sugar, egg, oil, applesauce, milk and vanilla in a large bowl. Stir until well combined. Add the flour, flax, baking powder and salt in a pile on top of the wet ingredients. Stir the dry ingredients together (without including the wet ingredients). This will prevent you from using a second bowl. Then, stir to combine wet and dry ingredients until just combined. Don't overmix.
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Stir in the Greek yogurt and blueberries. Evenly distribute to each muffin tin. You'll fill each mini muffin cup about 2/3 full.
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Bake for 25 minutes. Enjoy!
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!