Description
These mini blueberry muffins are tender, moist, and bursting with berries. A quick, nutritious snack that’s easy to make!
Ingredients
Units
Scale
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup old-fashioned oatmeal
- 1/3 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/3 cup milk
- 1/2 cup vanilla Greek yogurt
- 1/2 cup melted butter
- 1 large egg
- 1 tsp. vanilla
- 1/2 cup blueberries + 1 Tbsp. flour (flour is for frozen blueberries)
- 1 Tbsp. coarse sugar (you may have extra)
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, stir together all-purpose flour, whole wheat flour, oatmeal, sugar, baking powder, baking soda, and sea salt.
- In a medium bowl, whisk together milk, butter, eggs, and vanilla until smooth.
- Stir wet ingredients into dry ingredients and stir just until combined, being careful not to overmix. Fold in blueberries gently.
- Divide mixture into mini muffin tin and bake for 7 minutes, then lower heat to 350 degrees F and bake for 6-8 more minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Notes
- Use muffin liners if necessary or spray pan with cooking spray before adding batter so the muffins pop out easily.
- Storage: Store the blueberry muffin minis in an airtight container at room temperature for 2-3 days.
- Freezer storage: Freeze muffins in an airtight container like a stasher bag or freezer bag (so you can remove as much air as possible) for 2-3 months. Take out to thaw before eating.
- Ingredient notes: You can use plain or vanilla Greek yogurt. I use a standard whole-wheat flour, but you could use your favorite whole-grain flour or even a white whole-grain flour. If you don’t have whole-wheat flour, you can use all all-purpose flour. Be sure to use old-fashioned or quick-cooking oats and not steel-cut oats! If you use frozen blueberries, toss them in flour before folding them into the batter. (You may have excess flour.)
- Special tools: A mini muffin pan is a must, and a triggered cookie scoop makes things really easy.
- Serve with: Milk, eggs, or hard-boiled eggs, and fresh fruit.