I made BLUEBERRY MUFFINS. I absolutely love these blueberry mini muffins. They are so cute and tasty, with every bite full of juicy blueberry goodness, it's hard to resist eating more than one at a time.
The baking time in this recipe for mini muffins is 18 minutes, but by all means go ahead and bake regular size muffins, by baking them for around 26 minutes.
Yields: 24 mini muffins
1 1/2 cups all-purpose flour
3/4 cup sugar, plus 1 Tbsp for muffin tops
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 large egg
1/3 - 1/2 cup reduced fat (2%) milk
1 1/2 tsp vanilla extract
1/2 tsp cinnamon, plus 1 Tbsp for muffin tops
1 cup frozen wild blueberries (or fresh small ones)
Heat oven to 400 degrees F. Then line (or spray with cooking oil), a 24 mini muffin tray pan.
Combine flour, 3/4 cup of sugar, baking powder, cinnamon, and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
Next, add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1 cup line with milk (this should be 1/3 to 1/2 cup of milk). Add vanilla extract and whisk until combined.
Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
Lastly sprinkle the sugar/cinnamon mixture on top of each muffin before putting in the oven.
Place in oven for 18 minutes (with liners) and about 15 minutes (without liners).
Blueberries are a Superstar Super Food and consist of 85% water. They contain potent antioxidants that can help with arthritis, age-related memory loss, and eyesight problems, among having many other hosts of vitamins and health benefits.
1 cup, fresh
Vitamin K 31.7%
Vitamin C 19.1%
Are you eating blueberries?