Mini Blueberry Muffins
These mini blueberry muffins are light, moist, and bursting with fresh blueberries! They're the perfect bite-sized breakfast snack!
Servings 24 mini muffins
Calories 72kcal
Ingredients
- ¼ cup unsalted butter melted
- ½ cup granulated sugar
- 1 teaspoon lemon zest optional
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ⅓ cup sour cream or plain full-fat yogurt
- 1 teaspoon lemon juice
- 1 cup all purpose flour
- ¼ cup almond flour substitute all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup fresh blueberries
- sparkling sugar optional
Instructions
- Preheat your oven to 400°F and line a mini muffin pan with mini muffin liners.
- In a small bowl, sift together the flour, almond flour, baking powder, and salt.
- Then add about ¼ cup of the flour mixture to the blueberries and toss to coat. This helps keep the blueberries from all sinking to the bottom of the muffins.
- In a large mixing bowl, whisk together the melted butter, sugar, and lemon zest.
- Add in the egg and vanilla and whisk until combined and smooth.
- Whisk in the sour cream and lemon juice until fully combined. Then stir in the dry ingredients until fully incorporated.
- Gently fold the blueberries into the batter along with any leftover flour in the bowl.
- Spoon the muffin batter into the mini muffin cups so that they're almost full. Sprinkle sparkling sugar over the top of each mini muffin if desired.
- Bake at 400°F for 12-15 minutes or until a cake tester comes out clean.
- Remove from the pan and let the mini blueberry muffins cool on a wire rack.
Notes
These mini blueberry muffins will keep in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1 | Calories: 72kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 64mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.4mg