Description
Delightful mini blueberry muffins bring sweet morning magic to breakfast tables with their irresistible charm. Packed with juicy berries and a tender crumb, these bite-sized treats promise pure comfort in every delectable morsel you’ll savor.
Ingredients
Scale
Main Dry Ingredients:
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger (optional)
- 1/2 teaspoon kosher salt
Wet Ingredients:
- 1/2 cup whole milk
- 2 teaspoons apple cider vinegar
- 1/4 cup melted coconut oil (or butter)
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/4 cup maple syrup
Fruit and Add-ins:
- 3 tablespoons blueberry jam
- 1 cup fresh or frozen blueberries
Instructions
- Prepare the oven by heating to 350°F (175°C) and line a 24-cup mini muffin pan with paper liners.
- Create a buttermilk substitute by whisking milk and vinegar together, allowing it to rest for 5 minutes to curdle slightly.
- Incorporate melted coconut oil, vanilla extract, eggs, and maple syrup into the buttermilk mixture, blending thoroughly until smooth and well-combined.
- Sift together flour, baking soda, ground cinnamon, ground ginger, and salt in a separate mixing bowl to ensure even distribution of dry ingredients.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to avoid overmixing and maintain a tender muffin texture.
- Delicately fold fresh blueberries into the batter, then create subtle swirls of blueberry jam throughout the mixture for additional flavor complexity.
- Distribute the batter evenly among muffin cups, filling each approximately 2/3 full to allow room for rising during baking.
- Place the muffin pan in the preheated oven and bake for 12-14 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when muffins are fully cooked.
- Remove from oven and allow muffins to rest in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely and set their structure.
Notes
- Swap out dairy milk with almond or oat milk for a plant-based version that’s equally moist and delicious.
- Add a sprinkle of turbinado sugar on top before baking for a delightful crunchy texture and extra sweetness.
- Freeze extra muffins in an airtight container for up to 3 months, perfect for quick breakfast or snack options.
- Use fresh or frozen blueberries interchangeably, but if using frozen, don’t thaw them to prevent color bleeding into the batter.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 139 kcal
- Sugar: 9 g
- Sodium: 143 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 28 mg