Mini Blueberry Muffins

Mini blueberry muffins are moist mini muffins that are packed with blueberries and topped with a crunchy sugar crust. These easy muffins make a quick breakfast and take less than 30 minutes to make!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 10

Resting time 2

Total Time 27

Servings mini muffins

Calories 50kcal

Author Kate @ I Heart Eating

Ingredients

1 cup milk
1 teaspoon fresh lemon juice
1 large egg beaten
1 large egg white
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup granulated sugar
2 ¼ cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
½ cup fresh blueberries
Turbinado sugar optional for topping

US Customary - Metric

Instructions

Preheat oven to 400 degrees F. Line a two mini muffin pans with 40 muffin liners or grease the pans well.
In a large measuring cup, measure out the milk. Whisk in lemon juice. Let sit for 2 minutes.
In a medium bowl, whisk together milk mixture, egg, egg white, oil, and vanilla extract.
In a separate large bowl, whisk together sugar, flour, baking powder, baking soda, and salt.
Pour liquid ingredients into the dry ingredients. Mix until just combined. The batter will be thick.
Fold in blueberries.
Spoon batter into prepared mini muffin pan until each cup is ⅔ full. Sprinkle turbinado sugar over top of each muffin, if using.
Bake for about 10 to 13 minutes or until a toothpick inserted in the middle comes out clean.
Let the muffins cool in the pan for 5 minutes and then remove to a wire cooling rack.

Notes

Make sure you don’t overmix these muffins. If you do, they will come out tough.
These muffins are delicious right out of the oven, but I loved them even more the next day! They become more flavorful and more moist as they sit.
Nutrition values are estimates.

Nutrition