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.

 
 
 
 
 
Yield: ~45 mini muffins
Author:
Mini Blueberry Muffins

Mini Blueberry Muffins

These mini blueberry muffins are so nostalgic. If you remember the “Little Bites” then you know exactly what I’m talking about! These are so fluffy and absolutely delicious. A great snack or addition to breakfast!

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

  1. Preheat oven to 350°F.
  2. Mix flour, baking powder salt, and baking soda together in a bowl.
  3. In a separate bowl whisk together eggs, sugar, melted butter, Greek yogurt, and vanilla.
  4. Pour wet ingredients into dry ingredients and stir together.
  5. 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.
  6. 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. 

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