mini blueberry muffins
These mini blueberry muffins are moist, tasty and have the perfect blueberry proportions!
Servings 48 mini muffins
Preheat oven to 350 degrees.
Line the muffin pan with paper muffin liners or spray with non stick cooking spray.
In a small bowl, whisk together flour, baking powder, and salt and set aside.
In your stand mixer bowl butter and sugar. Beat on medium speed until light and fluffy.
Turn the mixer speed down to medium-low and add eggs, vanilla, and milk and mix until everything is mixed well. Scrape the sides if needed to make sure everything is fully mixed.
Turn your mixer speed down to low and add the flour mixture and mix until just combined.
Remove the bowl from your mixer and carefully stir in blueberries with a silicone spatula.
Divide batter evenly into 2 mini muffin pans, using a cookie scoop to put the mixture into the muffin tins.
Bake for 10 to 13 min, until a toothpick inserted into the center, comes out clean.
When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
Calories: 60kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 29mg | Potassium: 29mg | Fiber: 1g | Sugar: 5g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg