One bowl, super easy blueberry muffins. I made these so many times last winter that I could have made them in my sleep. You can make them full-sized but I prefer these in mini form. Bite-sized is where it’s at. These muffins don’t last 2 days around my house! They’re definitely a husband-approved treat.
Ingredients
This recipe calls for both butter and milk but if you were wanting to make these dairy free, these would be easily swappable. I would swap the butter for coconut oil. I’ve personally made this swap and found the muffins to be so good with coconut oil. You could use any kind of nut-milk of your choice instead of cow’s milk. I call for a very specific number of blueberries for topping but you can add as many (or few!) as you like. Lastly, the recipe calls for almond extract. If you’re using coconut oil, I’d probably swap the almond extract for vanilla extract. You could also make this swap if you wanted to make more “traditional” blueberry muffins, too!
Mini
As I mentioned, I prefer these muffins as minis, but you could make them using a standard muffin tin, too. This recipe would produce ~10-12 regular sized muffins and it makes 24 mini muffins. I think the bite-sized nature of these muffins also contributes to their quick consumption! I’m not exaggerating when I say these don’t last 2 days – these sometimes don’t even make it 24 hours! They’re so yummy and perfect for a grab and go breakfast when you’re wanting something sweet and carby. These would also be great for a baby or wedding shower, too. Or brunch.
Blueberry Muffins
Equipment
- Mini Muffin Tin
- Large Mixing Bowl
- Spatula
- Mini Muffin Liners
Ingredients
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp kosher salt
- 2 tsp baking powder
- 1 egg
- ⅓ cup salted butter melted
- ⅓ cup whole milk plus 2 tablespoons
- 1 tbsp almond extract
- ½ cup fresh blueberries
Topping
- ¼ cup fresh blueberries
- 3-4 tbsp granulated sugar
Instructions
- Pre-heat oven to 400 degrees
- Line two mini muffin tins with paper liners, set aside
- In a large bowl, combine all dry ingredients. Whisk to combine
- In a large (2 cup) liquid measuring cup, add 1/3 c melted butter. Add in milk until liquid reaches the 3/4 cup line. Then add almond extract. Pour this mixture in to dry ingredients
- Crack egg into liquid measuring up and then pour egg into dry ingredients
- Mix wet and dry ingredients together until about 75% mixed. There will be dry pockets remaining
- Stir in 1/2 cup blueberries until mixture has just come together
- Divide batter evenly among 24 mini muffin-lined cups. Top each with a few blueberries and a sprinkle of sugar
- Bake for 10-12 minutes or until the edges of the muffin tops are just starting to turn golden brown
Leave a Reply