Mini Blueberry Muffins Recipe – Easy and Delicious
Soft, moist, and bursting with juicy blueberries, these Mini Blueberry Muffins are perfect for breakfast, snacks, or tea time. Easy to make and loved by both kids and adults!
Ingredients
- 1 ¾ Cup All-purpose flour
- 1 Cup Granulated sugar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 tbsp Cornstarch
- 1/4 Cup Unsalted butter
- 1/4 Cup Canola oil
- 1 large Egg
- 1 tsp Vanilla extract
- 1 Cup Sour cream
- 1 ¾ Cup Blueberries
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cornstarch. Set aside.
- Prepare Wet Ingredients: In another bowl, mix melted butter, oil, egg, vanilla extract, and sour cream until smooth.
- Combine Ingredients: Gradually fold wet ingredients into dry until 75% combined. Batter will be thick.
- Add Blueberries: Gently fold in blueberries. Do not overmix.
- Fill Muffin Cups: Fill cups about 85% full. Optional: sprinkle sugar on top.
- Bake: Bake at 350°F (175°C) for 15–20 minutes or until golden. Test with toothpick.
- Cool: Let muffins cool 10 minutes in cups, then transfer to wire rack.
Notes
- Coat blueberries in 1 tablespoon flour to prevent sinking.
- Do not overmix; thick batter is normal.
- Sprinkle sugar on top for a crunchy topping.
- Add cinnamon, lemon zest, or extra blueberries for more flavor.