Blueberry Mini Muffins Recipe

Introduction

These Blueberry Mini Muffins are perfectly moist and bursting with fresh blueberries. Made with Greek yogurt and a touch of maple syrup, they offer a delightful balance of sweetness and tang. Ideal for a quick breakfast or a tasty snack.

Ingredients

• 1 cup plain full fat Greek yogurt
• ¼ cup butter (melted and slightly cooled)
• 2 eggs
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1 tablespoon fresh lemon zest
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup maple syrup
• 1 ½ cups all-purpose flour
• 1 cup fresh blueberries (rinsed and patted completely dry)

Instructions

1. Step 1: Whisk together the flour, salt, baking soda, and baking powder in a bowl.
2. Step 2: In a separate bowl, whisk together the Greek yogurt, lemon zest, maple syrup, vanilla extract, and melted butter. Add the eggs and whisk to combine.
3. Step 3: Add the dry ingredients to the wet and stir until just combined with a rubber spatula.
4. Step 4: Fold in the blueberries gently to avoid crushing them.
5. Step 5: Grease a mini muffin tin and distribute the batter evenly into the 24 cups.
6. Step 6: Bake the muffins at 350°F for 12-15 minutes, or until a toothpick inserted comes out clean. Allow to cool 3-5 minutes in the pan, then run a knife along the edges to remove them and transfer to a wire rack to cool completely.
7. Step 7: Store any leftovers in an airtight container in the refrigerator.

Tips & Variations

• For extra flavor, add a teaspoon of cinnamon or substitute lemon zest with orange zest.
• Use frozen blueberries if fresh are not available, but do not thaw them before folding into the batter to prevent color bleeding.
• To make these muffins dairy-free, substitute Greek yogurt and butter with plant-based alternatives.

Storage

Store the mini muffins in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the microwave for about 15-20 seconds or until heated through. These muffins can also be frozen for up to 2 months; thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or non-fat Greek yogurt instead of full fat?

Yes, you can substitute with low-fat or non-fat Greek yogurt, but the muffins may be slightly less moist and rich.

How can I prevent blueberries from sinking to the bottom?

Coat the blueberries lightly with a bit of flour before folding them into the batter; this helps suspend them evenly throughout the muffins.

Blueberry Mini Muffins Recipe

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★★★★★

4.4 from 80 reviews

• Author: Isabella
• Total Time: 27-30 minutes
• Yield: 24 mini muffins 1x

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Description

Delight in these moist and tender Blueberry Mini Muffins made with wholesome ingredients like Greek yogurt, fresh lemon zest, and bursting blueberries. Perfectly portioned as bite-sized treats, these muffins offer a balanced sweetness from maple syrup and a fluffy texture from the combination of baking powder and baking soda. Ideal for breakfast, snacks, or a light dessert.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Wet Ingredients

• 1 cup plain full fat Greek yogurt
• ¼ cup butter (melted and slightly cooled)
• 2 eggs
• 2 teaspoons vanilla extract
• ½ cup maple syrup
• 1 tablespoon fresh lemon zest

Additional Ingredient

• 1 cup fresh blueberries (rinsed and patted completely dry)

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Instructions

1. Prepare Dry Ingredients: Whisk together the all-purpose flour, salt, baking soda, and baking powder in a large mixing bowl until evenly combined.
2. Mix Wet Ingredients: In a separate bowl, whisk the plain Greek yogurt, fresh lemon zest, maple syrup, vanilla extract, and melted butter until smooth. Add the eggs and continue whisking until the mixture is homogeneous.
3. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients bowl and gently fold with a rubber spatula just until incorporated, being careful not to overmix to maintain muffin tenderness.
4. Fold in Blueberries: Carefully fold in the fresh blueberries to distribute them evenly throughout the batter without breaking them.
5. Prepare Muffin Tin: Grease a mini muffin tin or line it with mini muffin liners for easy removal and to prevent sticking.
6. Fill Muffin Cups: Evenly distribute the batter into the 24 mini muffin cups, filling each about 3/4 full to allow room for rising.
7. Bake Muffins: Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
8. Cool Muffins: Let the muffins cool in the pan for 3 to 5 minutes, then run a knife around the edges to loosen them and transfer to a wire rack to cool completely.
9. Store Leftovers: Store any leftover muffins in an airtight container in the refrigerator to maintain freshness for several days.

Notes

• Ensure blueberries are patted completely dry to prevent excess moisture from affecting the batter consistency.
• Do not overmix the batter to keep the muffins light and fluffy.
• If using frozen blueberries, do not thaw before folding into the batter to avoid color bleeding and batter discoloration.
• For a dairy-free version, substitute Greek yogurt and butter with plant-based alternatives, though texture may vary slightly.
• These mini muffins can be frozen after baking; thaw at room temperature or warm briefly before serving.

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: blueberry muffins, mini muffins, breakfast muffins, healthy muffins, Greek yogurt muffins, lemon zest muffins, maple syrup muffins, easy muffins recipe