Mini Blueberry Muffins
I recently made a version of Little Bites mini chocolate chip muffins and they were INCREDIBLE. Now that it’s summer I knew I needed to make a blueberry version. Especially because the blueberries are top tier this summer!!! Seriously they have been smelling and tasting so good. I have been using them for smoothies, parfaits, and just grabbing a handful of them! I love warm gooey blueberries though and I knew that they would be delicious in these mini muffins!
I like to use a silicone pan when making muffins because you can’t beat the nonstick, I linked the one I have here under “kitchen essentials.” If you are going to use a regular muffin pan make sure you grease it very well or use mini muffin paper liners.
Mini Blueberry Muffins
Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3 eggs
- 3/4 cup sugar
- 1 stick melted butter
- 1 cup full fat Greek yogurt
- 1 tsp vanilla
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 350°F.
- Mix flour, baking powder salt, and baking soda together in a bowl.
- In a separate bowl whisk together eggs, sugar, melted butter, Greek yogurt, and vanilla.
- Pour wet ingredients into dry ingredients and stir together.
- Add bluberries and mix into the batter. Fill the muffin tins about 3/4 of the way full.* For reference I was about to make ~36 mini muffins.
- Bake for 14 minutes until center is no longer doughy. Let cool ~10 minutes before removing from pan. Enjoy!
Notes
*If you are using a metal pan make sure it is well greased or use mini muffin paper liners. I like to use a silicone non stick pan.