Blueberry Mini Muffins Recipe

Introduction

These Blueberry Mini Muffins are a delightful bite-sized treat bursting with fresh blueberries and a hint of lemon zest. Made with creamy Greek yogurt and sweetened naturally with maple syrup, they’re perfect for breakfast or an afternoon 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 medium bowl.
2. Step 2: In a separate bowl, whisk the Greek yogurt, lemon zest, maple syrup, vanilla extract, and melted butter until combined. Add the eggs and whisk again until smooth.
3. Step 3: Add the dry ingredients to the wet ingredients and stir gently with a rubber spatula until just combined. Avoid overmixing.
4. Step 4: Carefully fold in the blueberries, ensuring they are evenly distributed without breaking.
5. Step 5: Grease a mini muffin tin and evenly distribute the batter into the 24 cups.
6. Step 6: Bake at 350°F for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the muffins cool in the pan for 3–5 minutes, then run a knife along the edges to remove them. Transfer to a wire rack to cool completely.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or swap out fresh blueberries for frozen—just add them to the batter frozen to prevent bleeding.
• You can substitute maple syrup with honey for a slightly different sweetness.
• To make these muffins dairy-free, use a plant-based yogurt and dairy-free butter alternative.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 15–20 seconds or enjoy them cold. These muffins also freeze well—wrap them individually and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Add them to the batter while still frozen to reduce color bleeding and prevent the batter from turning purple.

How do I prevent the muffins from sticking to the pan?

Greasing the muffin tin well with butter or non-stick spray helps prevent sticking. You can also use mini paper liners for easier removal.

Blueberry Mini Muffins Recipe

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★★★★★

4.5 from 124 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 24 mini muffins 1x
• Diet: Vegetarian

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Description

These Blueberry Mini Muffins are moist, flavorful, and perfectly bite-sized, made with wholesome ingredients like Greek yogurt, fresh blueberries, and a touch of maple syrup. They offer a delightful balance of sweetness and tartness, 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

Add-Ins

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

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Instructions

1. Combine Dry Ingredients: In a bowl, whisk together the flour, salt, baking soda, and baking powder until evenly mixed.
2. Mix Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, lemon zest, maple syrup, vanilla extract, and melted butter. Then add the eggs and whisk again until smooth and fully combined.
3. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients, stirring gently with a rubber spatula until just combined, being careful not to overmix to maintain muffin tenderness.
4. Fold in Blueberries: Carefully fold the fresh blueberries into the batter to evenly distribute without breaking them.
5. Prepare Muffin Tin: Grease a mini muffin tin thoroughly to prevent sticking. Evenly spoon the batter into the 24 mini muffin cups, filling each about 3/4 full.
6. Bake: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This ensures the muffins are cooked through.
7. Cool Muffins: Allow the muffins to cool in the pan for 3-5 minutes, then use a knife to run around the edges to loosen them. Transfer the muffins to a wire cooling rack to cool completely.
8. Storage: Store any leftovers in an airtight container in the refrigerator to maintain freshness and extend shelf life.

Notes

• Ensure blueberries are dry to prevent them from bleeding into the batter.
• Do not overmix the batter to keep muffins tender and fluffy.
• Melt the butter and cool slightly before mixing to avoid cooking the eggs prematurely.
• Muffins can be frozen after cooling for up to 1 month; thaw before serving.
• You can substitute maple syrup with honey if preferred, but flavors will vary slightly.

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

Keywords: blueberry mini muffins, healthy muffins, Greek yogurt muffins, breakfast muffins, bite-sized muffins, easy muffin recipe