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Blueberry Mini Muffins

4.3 | 8 Reviews
Total Time:Prep: 15 min. Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Suzanne Fredette, Littleton, Massachusetts

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2022

"These bite-size muffins are popular in our family," reports Suzanne Fredette of Littleton, Massachusetts. "They're especially nice for potlucks since they leave enough room on your plate to try all the other dishes."

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.
TEST KITCHEN APPROVED

Blueberry Mini Muffins

4.3 | 8 Reviews Add your review
Yield:7 dozen
Prep:15 min
Cook:10 min
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Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 5 eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3 cups fresh or frozen blueberries
  • Additional sugar, optional
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Directions

  1. In a bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick).
  2. Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400° for 10-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts

2 each: 147 calories, 5g fat (3g saturated fat), 37mg cholesterol, 140mg sodium, 23g carbohydrate (11g sugars, 1g fiber), 3g protein.
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