Go Back
Print

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.

Servings 24 mini muffins
Author Emily Weeks, RDN, LD

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

  1. Preheat the oven to 375 degrees F. Lightly grease a 24-cup mini muffin tin with cooking spray. 

  2. 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. 

  3. Stir in the Greek yogurt and blueberries. Evenly distribute to each muffin tin. You'll fill each mini muffin cup about 2/3 full. 

  4. Bake for 25 minutes. Enjoy!