Emily Weeks, RDN, LDSuper 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!
