These Mini Blueberry Muffins are a delightful treat, perfect for any time of day. Made with fresh or frozen blueberries and a swirl of blueberry jam, they combine a burst of berry flavor with a moist, tender crumb. The light sweetness from maple syrup adds a natural touch, and a hint of cinnamon and ginger spices up the flavor. Whether you're looking for a quick breakfast option or a grab-and-go snack, these mini muffins are a great choice. They’re easy to bake, freeze well, and are a hit with both kids and adults alike.
Mini Blueberry Muffins are an easy, crowd-pleasing recipe that combines the tart sweetness of fresh blueberries with the warm, comforting flavors of cinnamon and vanilla. These bite-sized muffins are perfect for busy mornings or a mid-afternoon snack. They’re light, fluffy, and naturally sweetened with maple syrup, making them a healthier treat that everyone will love. The addition of blueberry jam swirled into the batter gives each muffin a burst of berry flavor in every bite.
INGREDIENTS
- Whole milk: ½ cup, to keep the muffins moist and light.
- Apple cider vinegar: 2 teaspoons, to create a buttermilk effect and add tang to the muffins.
- Coconut oil (or butter): ¼ cup, melted, for richness and moisture.
- Vanilla extract: 2 teaspoons, to add warmth and depth of flavor.
- Eggs: 2 large, for structure and richness.
- Maple syrup: ¼ cup, for natural sweetness and flavor.
- White whole wheat flour: 2 cups, for a wholesome, hearty base.
- Baking soda: 1 teaspoon, to help the muffins rise.
- Cinnamon: ½ teaspoon, for a touch of warmth.
- Ginger (optional): ½ teaspoon, to add a subtle spice.
- Kosher salt: ½ teaspoon, to enhance all the flavors.
- Blueberry jam: 3 tablespoons, for a swirl of flavor in every bite.
- Blueberries: 1 cup, fresh or frozen, for a burst of berry goodness.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C) and line a 24-cup mini muffin pan with liners.
- Step 2:
- In a medium bowl, whisk together the milk and apple cider vinegar, letting it sit for 5 minutes to thicken slightly. Add the melted coconut oil, vanilla extract, eggs, and maple syrup, and whisk until smooth.
- Step 3:
- In a separate bowl, sift together the white whole wheat flour, baking soda, cinnamon, ginger (if using), and kosher salt.
- Step 4:
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
- Step 5:
- Gently fold in the fresh or frozen blueberries, then swirl in the blueberry jam lightly for added flavor.
- Step 6:
- Scoop the batter into the prepared muffin cups, filling each ⅔ full.
- Step 7:
- Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8:
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
- Serve these mini muffins warm for the best flavor and texture, or let them cool completely for a quick grab-and-go snack.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Helpful Notes
- Use frozen blueberries straight from the freezer to avoid adding extra moisture to the batter.
- Swirl the blueberry jam lightly for a beautiful marbled effect and extra bursts of flavor.
Tips from Well-Known Chefs
- Chef Emily suggests using lemon zest in the batter to add a fresh citrus note that complements the blueberries beautifully.
Mini Muffin Magic
Mini Blueberry Muffins are a fun and easy way to enjoy the classic flavors of blueberries in a portable size. Perfect for breakfast, snacks, or even as a lunchbox treat, these muffins are soft, tender, and bursting with juicy berries in every bite. The added swirl of blueberry jam gives them an extra pop of flavor, making them both delicious and visually appealing.
Perfect for Sharing
These mini muffins are great for sharing at gatherings, potlucks, or as a simple family treat. Their small size makes them perfect for portion control, and they freeze well, so you can always have some on hand for whenever the craving strikes. Whether you make them for a weekend brunch or just as a sweet snack, these muffins are sure to be a hit!
FAQs
Can I use regular whole wheat flour instead of white whole wheat?
Yes, but the texture may be slightly denser. White whole wheat flour offers a lighter texture while still being wholesome.
What can I substitute for maple syrup?
Honey or agave syrup can be used as a substitute for maple syrup if preferred.
Do I need to thaw frozen blueberries?
No, you can add frozen blueberries directly to the batter without thawing. This prevents them from adding extra moisture.
How do I prevent the muffins from sticking to the liners?
Use high-quality muffin liners or spray the liners lightly with non-stick spray to prevent sticking.
Summary
Mini Blueberry Muffins are the perfect combination of fresh blueberries and a tender muffin base, topped with a swirl of blueberry jam for extra flavor. These mini muffins are light, fluffy, and just the right size for a quick breakfast or a snack. Made with whole wheat flour, maple syrup, and a touch of cinnamon and ginger, they offer a healthier twist on the classic muffin. The best part? You can use fresh or frozen blueberries, making this recipe accessible year-round. Bake these for a weekend brunch, a school lunchbox treat, or simply enjoy them with a cup of coffee in the morning.