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.
Ingredients
Scale
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)
Instructions
- Combine Dry Ingredients: In a bowl, whisk together the flour, salt, baking soda, and baking powder until evenly mixed.
- 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.
- 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.
- Fold in Blueberries: Carefully fold the fresh blueberries into the batter to evenly distribute without breaking them.
- 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.
- 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.
- 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.
- 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
