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Mini Blueberry Muffins

The How-To

Step 1: Combine the Dry Ingredients

In your mixing bowl, combine the sugar, flour, and baking powder. Then, create a well in the middle (like you would in mashed potatoes for your gravy).

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Step 2: Combine the Wet Ingredients

Thoroughly beat your egg, then mix together the beaten egg, 3/4 cup milk, and 1/4 cup vegetable oil. 

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Step 3: Gently Stir the Egg and Flour Mixtures

Pour the wet mixture into the well in the dry mixture all at once.

Stir in the egg and milk mixture until just wet {see photo on left}. On a low setting on your stand mixer (1-2) this should take less than 2 minutes, probably closer to 1 minute. If doing by hand with a wooden spoon, it may take a moment longer, but it still should not take very much time at all.

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Step 4: Fold Blueberries+Lemon Zest in to Muffin Base

Add your blueberries and lemon zest into your muffin base. Gently fold the blueberries into the base. Be careful not to over-mix your base, it should still look lumpy. The base will begin to turn purple, that's totally okay.

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Step 5: Prep Struesel

Mix your 3 tbsp flour, 3 tsp brown sugar, and 1/4 tsp cinnamon.

Cut in 2 tbsp room temperature butter, continue cutting until the mixture is crumbling. 

If desired, add in crushed pecans.

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Step 6: Pour In Batter

Using your spatula or spoon, scoop the muffin batter into your tin, filling the cups 2/3-3/4 of the way.

Crumble your struesel mixture over your muffins

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Step 7: Bake + Enjoy!

Bake for 10 minutes on a middle-high rack. 

Your blueberry mini muffins are done when they have puffed up, and a toothpick can be inserted, but comes out clean.

Cool for 5 minutes before removing. 

Supplies:

  •  KitchenAid Stand Mixer, I use the 5-quart Artisan series with the tilted head- mine came standard with the coated flat beater attachment. {{you could also use a large bowl and wooden spoon to mix}}

  • Kitchen Scale

  • 1/4 measuring cups

  • 1 tbsp, 1 tsp, + 1/4 tsp measuring spoons

  • Liquid measuring cup 

  • Whisk

  • Microplane

  • Rubber Spatula

  • Mini Muffin Tin

  • Mini muffin cups

  • Toothpicks

  • Oven mitt

  • I love measuring out everything beforehand, so I'm constantly using my Rubbermaid and Pyrex glass containers as prep bowls

Muffin Ingredients:

  • 210 grams flour

  • 66 grams white sugar, mine looks brown because I use Brave Tart's (of Serious Eatsrecipe for toasted sugar, which makes the flavor stronger.

  • 9.6 grams (2 tsp) baking powder

  • 1/4 tsp salt

  • 1 egg

  • 1/4 cup cooking oil

  • 3/4 cup whole milk

  • 160 grams frozen blueberries

  • 2 tsp fresh lemon zest

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Struesel Topping Ingredients:

  • 3 tbsp flour

  • 3 tbsp packed brown sugar

  • 1/4 tsp cinamon

  • 2 tbsp butter {{I ran out of unsalted regular and had to use Kerrygold, it's the Irish butter and is not typically intended for baking, I highly recommend using regular unsalted as my struesel turned out a bit too rich}}

  • crushed pecans

The Ingredients

The Prep

I like to get all of my measuring out of the way first thing, so when I'm mizing & baking, all that I need to do is grab my prep bow.

  • pre-heat your oven to 400*F

  • thoroughly beat your egg

  • zest your lemon and measure out 2 tsp of zest, mix the zest with the frozen blueberries

  • ensure your butter is room-temperature

  • grease your muffin tin, or line with foil muffin cups

*Recipe adapted from Better Homes and Gardens Cookbook
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