Blueberry or Chocolate Chip Mini Muffins
Perfectly bite-sized and bursting with flavor, these Blueberry or Chocolate Chip Mini Muffins are a delightful treat for any time of the day! This versatile recipe allows you to choose between juicy blueberries or indulgent chocolate chips as the star ingredient, creating a tender, fluffy muffin with a hint of vanilla sweetness. With just 15 minutes of prep time and a quick 12-minute bake, these mini muffins are an easy, crowd-pleasing option for breakfast, snacks, or dessert. Made with pantry staples like all-purpose flour, granulated sugar, and baking powder, these muffins are effortlessly mixed by hand for a slightly lumpy batter that gives them a soft, moist crumb. Whether you prefer the fruity burst of fresh or frozen blueberries or the rich decadence of semi-sweet chocolate chips, these muffins are sure to be a hit. Serve them warm straight from the oven or store them for up to three days, making them a convenient, make-ahead option as well. Bake a batch today and watch them disappear in no time!
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Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted and cooled
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup blueberries (fresh or frozen) OR chocolate chips
- 0 nonstick cooking spray or muffin liners
Directions
Step 1
Preheat your oven to 375°F (190°C) and prepare a mini muffin tin by greasing it with nonstick cooking spray or lining it with mini muffin liners.
Step 2
In a medium-sized mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
Step 3
In a separate large bowl, whisk together the melted butter, milk, vanilla extract, and eggs until smooth.
Step 4
Gradually fold the dry ingredients into the wet ingredients using a spatula or spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 5
Gently fold in the blueberries or chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 6
Using a small cookie scoop or spoon, divide the batter evenly among the prepared mini muffin cups, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Serve warm or store in an airtight container at room temperature for up to 3 days. Enjoy!
Nutrition Facts
| Serving size | (885.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2417.3 |
| Total Fat 111.2g | 0% |
| Saturated Fat 65.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 641.3mg | 0% |
| Sodium 1689.1mg | 0% |
| Total Carbohydrate 329.1g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 176.4g | |
| Protein 37.1g | 0% |
| Vitamin D 133.7IU | 0% |
| Calcium 270.6mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 709.3mg | 0% |
Source of Calories