Mini Blueberry Muffins
These bite-size blueberry muffins are great for snacking or rounding out the breakfast table.
Servings: 10
Ingredients
- 2 cups all-purpose flour plus 1 tablespoon, divided use
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 lemon
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups wild blueberries thawed and drained if frozen
Instructions
- Preheat the oven to 375°F. Lightly coat a mini muffin pan with nonstick spray.
- In a large mixing bowl, combine 2 cups flour, sugar, baking powder, and salt. Zest the lemon into the bowl. Stir to combine.2 cups all-purpose flour, 2/3 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon fine sea salt, 1 lemon
- In another bowl, add the buttermilk, oil, eggs, and vanilla. Juice the lemon and add 3 tablespoons to the bowl. Whisk until blended.1 cup buttermilk, ½ cup vegetable oil, 2 eggs, 2 teaspoons pure vanilla extract
- Pour the wet ingredients into the dry and stir until just mixed and no dry bits remain. Toss the blueberries with the remaining 1 tablespoon flour, then fold into the batter.1 1/2 cups wild blueberries
- Fill muffin cups nearly to the top. Bake for 12-15 minutes, until golden brown. Repeat with remaining batter as needed.
Notes
- Makes approximately 40 mini muffins
