Mini Blueberry Muffins (Print Version)
# Ingredients:
01 -
½ cup whole milk.
02 -
2 teaspoons apple cider vinegar.
03 -
¼ cup melted coconut oil (or butter).
04 -
2 teaspoons vanilla extract.
05 -
2 large eggs.
06 -
¼ cup maple syrup.
07 -
2 cups white whole wheat flour.
08 -
1 teaspoon baking soda.
09 -
½ teaspoon ground cinnamon.
10 -
½ teaspoon ground ginger (optional).
11 -
½ teaspoon kosher salt.
12 -
3 tablespoons blueberry jam.
13 -
1 cup fresh or frozen blueberries.
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and line a 24-cup mini muffin pan with liners.
02 -
In a bowl, whisk together the milk and vinegar, then let it sit for 5 minutes. Add the melted coconut oil, vanilla extract, eggs, and maple syrup, and mix well.
03 -
In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, and salt.
04 -
Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries and lightly swirl in the blueberry jam.
05 -
Fill each muffin cup ⅔ full with the batter.
06 -
Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean.
07 -
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
These mini blueberry muffins are bite-sized treats, perfect for breakfast or snacking. The addition of blueberry jam creates a lovely swirl of flavor in each muffin.
02 -
If using frozen blueberries, don’t thaw them before adding to the batter to prevent excess moisture.