|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 5g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mini muffins are fabulous and miniature blueberry muffins are some of the best. They're also easy to make from scratch and irresistible in bite-size form.
These little muffins are great for picnics, snacking, and for little hands. They are an ideal breakfast option that can take some pressure away from busy parents trying to get everyone fed before school.
It takes just a few minutes to mix up and less than 30 minutes to bake.
2 cups all-purpose flour, sifted
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup (4 tablespoons) unsalted butter, or margarine, softened
1 medium egg
1 cup milk
1 cup blueberries
Unsalted butter, for serving
Steps to Make It
Gather the ingredients.
Preheat the oven to 400 F and grease a 24-cup mini muffin tin.
Sift together the flour, baking powder, salt, and sugar in a medium bowl. Mix in the softened butter.
Lightly beat the egg in a separate smaller bowl.
Pour milk into the egg bowl and stir.
Stir the wet ingredients into the dry ingredients until the flour mixture is just wet.
Fold in the blueberries.
Spoon the batter into muffin cups, filling each cup 2/3 full.
Bake for 25 minutes or until the muffins are golden brown and feel spongy.
Remove muffins from the tin with a spoon and let cool.
Serve warm or cold with butter.
- One trick to baking the best muffins is to have the oven hot and ready so you can pop them in as soon as you finish mixing the batter. Once the wet and dry ingredients come together, the baking powder starts working and you're on the clock. This is one step that you want to work as fast as possible.