mini blueberry muffins

These mini blueberry streusel muffins are super moist thanks to the combination of butter, oil, and Greek yogurt. Who knew mini blueberry muffins could taste this good?!

Blueberry Streusel Mini Muffins

all-purpose flour

brown sugar

Tbsp unsalted butter (at room temperature)

cinnamon

tsp baking powder

½ tsp baking soda

tsp kosher salt

Tbsp unsalted butter ((at room temperature))

vegetable oil

sugar

eggs

whole milk (plain greek yogurt)

blueberries*

Adjust oven middle position and preheat to 350 F. Line mini muffin tins with muffin liners or grease with cooking spray.

Combine flour, brown sugar, butter, and cinnamon in a small bowl. Use your fingers to crumble together until the mixture resembles wet sand. Set aside.

For the streusel:

In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk until combined.

In a separate bowl mix together butter, oil, and sugar with an electric mixer until evenly incorporated. Add eggs one at a time, beating in between additions until mixture is smooth and all ingredients are incorporated. Add greek yogurt and mix until just combined.

Gently mix wet ingredients into dry ingredients until mixture forms a thick batter. Carefully fold in blueberries.

Spoon batter evenly into muffin cups, filling about 4/5 of the way up. If you've got a few extra blueberries, press them down gently on top of each muffin, then sprinkle generously with streusel.

Bake muffins until a toothpick inserted comes out clean, about 11-13 minutes. Remove muffins from oven and let stand for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.

For the muffins:

https://www.wellseasonedstudio.com/wp-content/uploads/2020/05/Blueberry-Streusel-Mini-Muffins-WP.mp4

Recipe video for blueberry streusel mini muffins

Blueberry Streusel Mini Muffins WP

Easy mini blueberry muffins are perfect for back-to-school and busy school mornings!

Mini Blueberry Muffins

all purpose flour

unsalted butter (softened)

tsp vanilla extract

milk

blueberries

Preheat the oven to 375 degrees. Line a 24 count mini muffin pan with mini muffin papers.

In a bowl, combine the flour and the baking powder.

Using a stand mixer or hand mixer, beat the butter and sugar together until light and creamy.

Add the eggs one at a time and mix well. Scrape down the sides of the bowl with a spatula.

Add the vanilla and the flour, mix on low speed until combined and then add the milk.

Mix until the batter is smooth.

Add the blueberries and mix.

Using a spoon scoop up some of the batter and drop it carefully into each muffin paper, enough to be level with the top.

Place the pan into the oven and bake for about 17-20 minutes and the muffins are slightly golden brown on top.

Let cool for 5 minutes before transferring to a wire rack.

Keep stored in a ziplock bag or freeze and rewarm in the microwave for 5-8 seconds per muffin.

Top 2 mini blueberry muffins recipes from across the web

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Blueberry Streusel Mini Muffins

Mini Blueberry Muffins

Top 2 mini blueberry muffins recipes from across the web

The most viewed mini blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Streusel Mini Muffins

Mini Blueberry Muffins

The most viewed mini blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine