Favourite Mini Blueberry Muffins – Yummy Toddler Meals

Do that easy stir-together recipe for completely fluffy Mini Blueberry Muffins each time—whether or not for breakfast or children snack time. (These are excellent for youths who love Little Bites muffins!)

We’ve been on a critical muffin kick these days—much more than normal!—and whereas my children are all the time up for Mini Chocolate Chip Muffins and Sprinkle Muffins, these blueberry model is a detailed second. It’s simple to stir collectively and is bursting with fruit.

And since I do know that some children don’t all the time like all fruits of their contemporary kind, including them to a muffin is usually a good approach to change up the way you serve them.

Plus, you may make these with contemporary blueberries or frozen berries, so you should utilize what’s simpler for you or what you’ve gotten available. I’ve a number of totally different blueberry muffin recipes, however this one is my children favourite!

You don’t want any fussy tools to make this mini blueberry muffin recipe—no electrical mixer or hand mixer wanted—so simply pull out a big mixing bowl and spoon and also you’ll be prepared to begin baking. Then, they’re prepared as an simple toddler snack or toddler breakfast thought.

(You could find all of my high Mini Muffin recipes, too, for extra concepts. Plus, my Chocolate Banana Muffins and Banana Yogurt Muffins.)

Components You Want

To make this recipe you’ll want the next components.

• All-purpose flour: This helps the muffins keep gentle and tender.
• Sugar (or maple syrup): You need to use both of those sweeteners within the recipe.
• Baking powder and baking soda: A mix of those helps the muffins rise properly.
• Plain entire milk yogurt: You need to use Greek or common model yogurt. The one distinction is that common yogurt could end in muffins with a flatter high.
• Unsalted butter: Soften and barely cool the butter so it’s not sizzling when it’s blended with the remainder of the components.
• Eggs: Giant eggs assist the insides of the muffins be tender and moist. (See the Notes on the finish of the recipe for an egg-free choice.)
• Pure vanilla extract: This provides taste to the muffins.
• Blueberries: You need to use contemporary or frozen blueberries. Wild blueberries are significantly good right here as they’ve a smaller form that works properly with the scale of mini muffins and an intense berry taste.
• contemporary lemon zest and contemporary lemon juice OR 1 teaspoon cinnamon (non-compulsory)

TIP: You need to use contemporary or frozen berries. Frozen berries could make the batter kind of freeze collectively a bit of and will look a bit of tie dyed…it nonetheless works although!

Step-by-Step Directions

Right here’s a have a look at tips on how to make this mini blueberry muffin recipe so you recognize what to anticipate. Scroll right down to the underside of the put up for the complete data.

Step 1. Stir collectively the dry components.

Step 2. Whisk the moist components till very easy.

Step 3. Stir the moist and dry components collectively. Fold within the berries. The muffin batter will probably be thick.

Step 4. Portion right into a greased mini muffin tin. Bake.

TIP: It’s also possible to use a daily measurement muffin pan. You’ll simply want to increase the baking time.

Continuously Requested Questions

Easy methods to Retailer

As soon as cooled, retailer mini blueberry muffins in an hermetic container for as much as 3 days at room temperature. Retailer within the fridge in an hermetic container for as much as 5 days. Heat barely to serve from the fridge as they may agency up when chilly.

It’s also possible to freeze the muffins in a freezer bag with as a lot air eliminated as doable for as much as 3 months. Thaw at room temperature or in 15 second increments within the microwave.

Greatest Ideas for Success

• I like utilizing entire milk Greek yogurt on this recipe. You need to use common model yogurt should you favor. Vanilla yogurt may even work if that’s what you’ve gotten.
• You need to use contemporary or frozen blueberries. Wild blueberries are significantly good right here as they’ve a smaller form that works properly with the scale of mini muffins and an intense berry taste. If you happen to use frozen berries and so they begin to thaw, the batter could look a bit of tie-dyed.
• I discover they’re much less prone to stick should you grease a nonstick pan with nonstick spray, somewhat than utilizing paper liners.
• A small cookie scoop or ice cream scoop makes portioning out the batter simple.
• Dairy-free: Use a nondairy Greek model yogurt just like the plant-based choices from Siggis and a impartial oil like canola instead of the butter. Or use nondairy milk (and the batter will probably be quite a bit runnier however it’ll nonetheless work).
• Egg-free: Omit the eggs. Add ½ cup milk and use ¾ teaspoon baking soda.
• Gluten-free: Use cup for cup gluten-free all goal flour.
• Entire-wheat: Sub in entire wheat flour for the all goal in the identical quantity and add 2 tablespoons milk. Verify for doneness on the decrease finish of the baking time.
• Decrease sugar: Scale back the sugar to ¼ cup if desired.
• Cube up as wanted for youthful eaters. They’re simple to chew, however could be diced if that’s simpler on your children to eat.

Please price and remark beneath should you benefit from the recipe. I like listening to from you all!

Cook dinner ModeForestall your display screen from going darkish

• Preheat the oven to 375 levels F. Grease a 24-cup mini muffin pan with nonstick spray.

• In a medium bowl, stir collectively the flour, sugar, baking powder, baking soda, and salt.

• In one other bowl, stir collectively the yogurt, eggs, butter, and vanilla.

• Gently stir the yogurt combination into the flour combination.

• Stir within the blueberries.

• Divide batter among the many ready muffin tin, filling about to the sting. (You may use about 1 ½ tablespoon in every mini muffin cup.)

• Bake for 10-12 minutes, or till the sides are calmly golden brown and a cake tester inserted into the middle comes out cleanly.

• (To make these as full-size muffins, use a 12-cup muffin pan and bake for 16-18 minutes.)

• Take away from oven, and let cool within the pan for two minutes. Run a paring knife across the edges to loosen, if wanted, then fastidiously switch muffins to a wire rack to chill absolutely.

• Serve barely warmed or at room temperature.

• As soon as cooled, retailer in an hermetic container for as much as 3 days at room temperature. Retailer within the fridge in an hermetic container for as much as 5 days. Heat barely to serve from the fridge as they may agency up when chilly.
• It’s also possible to freeze the muffins in a freezer bag with as a lot air eliminated as doable for as much as 3 months. Thaw at room temperature or in 15 second increments within the microwave.
• I like utilizing entire milk Greek yogurt on this recipe. You need to use common model yogurt should you favor. Vanilla yogurt may even work if that’s what you’ve gotten.
• You need to use contemporary or frozen blueberries, full measurement or wild blueberries (that are smaller). If you happen to use frozen berries and so they begin to thaw, the batter could look a bit of tie-dyed.
• Dairy-free: Use a nondairy Greek model yogurt just like the plant-based choices from Siggis and a impartial oil like canola instead of the butter. Or use nondairy milk (and the batter will probably be quite a bit runnier however it’ll nonetheless work).
• Egg-free: Omit the eggs. Add ½ cup milk and use ¾ teaspoon baking soda.
• Gluten-free: Use cup for cup gluten-free all goal flour.
• Entire-wheat: Sub in entire wheat flour for the all goal in the identical quantity. Verify for doneness on the decrease finish of the baking time.
• Decrease sugar: Scale back the sugar to ¼ cup if desired.
• Add lemon zest or cinnamon for added taste. They’re nice plain, however these are good provides!

Serving: 2muffins, Energy: 123kcal, Carbohydrates: 16g, Protein: 4g, Fats: 5g, Saturated Fats: 3g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Trans Fats: 1g, Ldl cholesterol: 38mg, Sodium: 147mg, Potassium: 57mg, Fiber: 1g, Sugar: 7g, Vitamin A: 165IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 1mg

This put up was first printed September 2021.