Description
Delicious and fluffy blueberry mini muffins, perfect for breakfast or a snack!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon melted butter
- 1/2 cup fresh blueberries
- Cooking spray or additional butter for greasing
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with cooking spray or a dab of melted butter to prevent sticking.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed for a consistent rise.
- In another bowl or a large measuring cup, whisk the buttermilk, egg, vanilla, lemon juice, and lemon zest. Stir in the melted butter last to avoid curdling the mixture.
- Pour the wet ingredients into the dry and stir just until combined. Do not overmix; it’s okay if the batter is slightly lumpy. Overmixing can make the bites tough instead of fluffy.
- Gently fold the blueberries into the batter. You can toss them in a little flour beforehand to prevent them from sinking, but it’s not necessary.
- Using a spoon or small scoop, fill each mini muffin cup about 3/4 full. The bites will rise, so give them a little room to puff up.
- Bake for 10–12 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let them cool for a few minutes before removing from the pan.
- Serve warm, dusted with a little powdered sugar if you like, or pack them into containers for a weekday breakfast. They’re delicious plain or with a dollop of Greek yogurt on the side.
Notes
- For even fluffier muffins, make sure not to overmix the batter.
- Blueberries can be tossed in flour before folding to prevent sinking.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 90
- Sugar: 3g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg