Mini Blueberry Muffins

It’s getting closer to spring … and for us that means it’s almost blueberry picking season again.

Every year, we get lots of blueberries from Tim’s dad, and I end up freezing a lot of them. Since we will hopefully be getting more blueberries this year, I need to clear out my stash. Hence these yummy mini blueberry muffins.

This recipe came courtesy of Your Cup of Cake, but has a few tweaks here and there.

What you need:

  • 2 cups flour
  • 1/2 cup sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, well beaten
  • 2/3 cup milk
  • 1/3 cup oil
  • 1 cup fresh or 3/4 cup frozen blueberries (My blueberries were fresh, that I froze, but I went with the 3/4 cup. Next time I will use the 1 cup. Some of my muffins were missing some blueberries.)
  • 1/2 tsp flour for blueberries

Streusel Topping:

  • 1/4 cup sugar or brown sugar (I made two toppings (one brown, one white) to see which tasted better and everyone loved the brown.)
  • 1 Tbsp butter softened
  • 1/2 tsp cinnamon

(The brown sugar topping was very wet. In the future, I might add some flour to make it crumble a bit more.)

  1. Preheat oven to 400 degrees.
  2. Combine flour, sugar, baking powder and salt.
  3. In a separate bowl, mix egg, milk and oil (using a fork works well).
  4. Pour egg mixture into dry ingredients and mix just until combined.
  5. Mix blueberries with 1/2 tsp flour and then gently fold into the batter.
  6. Fill muffin cups 2/3 full (I used a pastry bag/Ziplock bag).
  7. Prepare streusel: Mix dry ingredients and then cut butter into mixture until it turns into crumbs.
  8. Sprinkle over muffins.
  9. Bake for 20-25 minutes (15 minutes for mini muffins) or until tops spring back.

Yield: About 43 mini muffins


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