Mini Blueberry Muffins

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I love when the berries start to come in and suddenly there is a whole world of baking options before you.  My husband’s favorite berry is by far the blueberry.  So of course I would be baking with blueberries before the season has even really started yet.

Why mini-muffins?  Well you can use this recipe to make 12 regular sized muffins (just increase your baking time to about 20 minutes); the mini ones just seem more fun.  And they go a lot faster.  No one even thinks about eating a second muffin, but a fourth mini muffin… no problem!

This early the blueberries are a little on the tart side.  I like that but if you are not a fan feel free to add an additional tablespoon or two of sugar to the batter to help even things out.

And of course you can always substitute blackberries or raspberries in this recipe if you prefer.  They will make an equally delicious mini muffin.

Mini Blueberry Muffins

From The New Better Homes and Gardens Cookbook 

1 3/4 cups flour

1/2 cup sugar (plus more for sprinkling on top)

2 tsp baking powder

1/4 tsp salt

1 egg

3/4 cup milk

1/4 cup canola oil or other neutral cooking oil

1 cup blueberries

zest of 1 lemon

 

Preheat the oven to 400 degrees. Grease or line a mini muffin pan.

In a large bowl mix together the flour, sugar, baking powder, and salt.

I do not like extra dishes so I combine the milk, canola oil, and egg all in the same measuring cup.  Just be sure to put the egg in last.  Stir well to beat the egg.

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Dig a well in your dry ingredients and pour in the egg mixture.  Stir just until combined – it will be a little lumpy.

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Fold in the blueberries and the lemon zest.

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Scoop the batter into the prepared mini muffin pan filling each spot about 2/3 full.

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Sprinkle the top of the muffins with a generous pinch of sugar.

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Bake for 10 – 12 minutes (mine were done at 10).

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Let the muffins cool for five minuets in the pan before removing to a wire rack.  They are as delicious warm as they are cooled.

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Mini Blueberry Muffins

1 3/4 cups flour

1/2 cup sugar (plus more for sprinkling on top)

2 tsp baking powder

1/4 tsp salt

1 egg

3/4 cup milk

1/4 cup canola oil or other neutral cooking oil

1 cup blueberries

zest of 1 lemon

Preheat the oven to 400 degrees. Grease or line a mini muffin pan.

In a large bowl mix together the flour, sugar, baking powder, and salt.

Combine the milk, canola oil, and egg all in a separate bowl. Stir well to beat the egg.

Dig a well in your dry ingredients and pour in the egg mixture.  Stir just until combined – it will be a little lumpy.

Fold in the blueberries and the lemon zest. Scoop the batter into the prepared mini muffin pan filling each spot about 2/3 full.

Sprinkle the top of the muffins with a generous pinch of sugar.

Bake for 10 – 12 minutes (mine were done at 10).

Let the muffins cool for five minuets in the pan before removing to a wire rack.

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