Mini Blueberry Muffins
These mini blueberry muffins are tender, moist, and bursting with fresh blueberries in every bite. Perfect for breakfast, a quick snack, or as a treat for gatherings, these muffins are easy to make and loved by all ages.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1 egg lightly beaten
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
Prepare the Oven and Muffin Tin:
- Preheat the oven to 375°F (190°C). Grease a mini muffin tin or line with paper liners.
Mix the Dry Ingredients:
- In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine the Wet Ingredients:
- In another bowl, whisk the sugar, egg, oil, and vanilla extract until well combined.
Combine and Add Blueberries:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the blueberries.
Bake and Cool:
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Use fresh or frozen blueberries (if frozen, do not thaw before mixing).
- Store in an airtight container for up to 3 days, or freeze for longer storage.