Mini Blueberry Muffins Basket

Delightful, bite-sized blueberry muffins served in a charming basket—perfect for brunch gatherings or as a sweet snack on the go.

I first baked these mini muffins for a weekend brunch and they disappeared quickly from the basket.

Ingredients

• Dry Ingredients: 1 1/2 cups (180 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
• Wet Ingredients: 1/3 cup (80 ml) vegetable oil, 2/3 cup (160 ml) whole milk, 1 tsp pure vanilla extract, 1 large egg
• Fruit: 1 cup (140 g) fresh or frozen blueberries (do not thaw if frozen)
• Optional Topping: 2 tbsp coarse sugar for sprinkling

Instructions

Preheat Oven:

Preheat the oven to 375°F (190°C). Line a mini muffin pan with paper liners or lightly grease each cup.

Mix Dry Ingredients:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients:

In a separate bowl, whisk together oil, milk, vanilla extract, and egg until well combined.

Combine Mixtures:

Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix.

Add Blueberries:

Carefully fold in the blueberries.

Fill Muffin Cups:

Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.

Add Sugar Topping:

Optionally, sprinkle coarse sugar on top of each muffin for a crunchy finish.

Bake:

Bake for 13–15 minutes, or until a toothpick inserted into the center comes out clean.

Cool Muffins:

Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Serve:

Arrange the mini muffins in a decorative basket lined with a cloth napkin for serving.

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These muffins always bring smiles at family brunches, especially when shared fresh from the oven.

Notes

For a lemony twist add 1 tsp grated lemon zest to the batter. Substitute half the flour for whole wheat flour for added fiber.

Serving Suggestions

Serve with whipped butter or fruit preserves. Pair with a light sparkling wine or fresh orange juice for brunch.

Allergen Information

Contains wheat (gluten), egg, and milk. May contain traces of nuts or soy depending on flour and other ingredient brands—please check labels if allergies are a concern.

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Enjoy your mini blueberry muffins warm for the best taste and texture.

Recipe Questions & Answers

→ How do I prevent blueberries from sinking?

Lightly coat blueberries with a small amount of flour before folding into the batter. This helps suspend them evenly throughout the muffins.

→ Can I substitute vegetable oil with butter?

Yes, melted butter can be used instead of vegetable oil for a richer flavor, maintaining the same quantity.

→ What is the best way to check if muffins are done?

Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, the muffins are ready.

→ How can I add a citrus twist to these muffins?

Incorporate 1 teaspoon of grated lemon zest into the batter to brighten the flavor without overpowering the blueberries.

→ What is the ideal baking temperature and time?

Bake mini muffins at 375°F (190°C) for about 13 to 15 minutes until golden and cooked through.