Wednesday, April 22, 2015

Mini Blueberry Muffins

Blueberry Muffins are one of the most popular muffins in the US. I enjoy eating muffins. I bake it once in a while to pamper myself. My husband hates any kind of it strawberry, blueberry etc. So we never buy berries. But few months back I felt like baking blueberry muffins and hence got blueberries. I decided to give this recipe a try. The muffins turned out very delicious. It was very moist with a crunchy top and not too sweet. The oil added keeps the muffins moist. I also decided to add vanilla bean paste instead of the extract and it did add a lot of flavor. Overall one of the best muffins I ever baked. I shared most of the muffins with my friend. She was very happy the way they turned out.

I decided to make the mini muffins as they look very cute and a very good size too. Do try making these muffins as the berries are in season. Trust me, nothing like a fresh, warm homemade muffin. I hope you enjoy as much as I do!

  • All Purpose Flour - 1 1/2 cups
  • Baking Powder - 2 tsp
  • Salt - 1/2 tsp
  • Sugar - 3/4 cup + extra for topping
  • Oil* - 1/3 cup
  • Large egg - 1
  • Milk - 1/3 to 1/2 cup
  • Vanilla Bean paste (or extract) - 1 1/2 tsp
  • Fresh Blueberries - 1 cup (170g or 6oz)
*Use any flavorless oil of your choice like canola, vegetable etc.


Set out the milk and egg for half an hour so that it comes to room temperature.
Wash the blueberries and pat it dry using a kitchen towel.
Now take the 'dry ingredients' in a bowl - flour, salt and baking powder. Give it a mix and set it aside until required.

Then take a measuring cup (preferably 2 cup or 1 cup capacity). All the 'wet ingredients' goes into this cup. Firstly, add in the oil. Then break in the egg, followed by addition of the milk until it reaches the 1 cup mark (a little more than 1/3 cup of milk). Finally add in the vanilla extract (I added vanilla bean paste for that extra flavor).

Now take a large mixing bowl. Add sugar and the 'wet ingredients' mixture and whisk it until combined.

Now add in the 'dry ingredients' leaving 2-3 Tbsp of the flour mixture.
Add the blueberries in the 2-3 Tbsp of flour mixture and mix in until it gets coated with flour (this step helps in preventing the blueberries from sinking to the bottom of the muffin).

Now mix in the dry and wet ingredients until it comes together. 

Then add in the blueberries along with the little flour and fold in gently until you don't see any flour. Don't over mix the batter as it will result in tough muffins.

Now preheat the oven to 400F (200c). Then line the mini cupcake pan with the liners. 
Add the batter in each mould. Then top it off with little sugar on top. The sugar makes the top crunchy, once baked.

Then bake the muffin in a preheated oven until the tooth pick inserted in the centre of the muffin, comes out clean. My muffins took 12 minutes. 

Leave the muffins in the pan for 2-3 minutes and then transfer it to cool on a cooling rack.
Mini Blueberry Muffins are ready!

Serve it warm or at room temperature. Above measurement makes 24 mini muffins.

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