Blueberry Mini Muffins

Blueberry Mini Muffins

  • Difficulty: Easy
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This is the only blueberry muffin recipe you'll ever need!

Ingredients

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup milk
  • 2-1/4 cups fresh blueberries
  • 2 tablespoons turbinado sugar

Directions

  1. Preheat the oven to 375°F. Line a mini-muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (It’s fine if the batter looks grainy).
  4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
  5. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
  6. Bake for about 20 minutes, or until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

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