Miniature Blue{berry} Muffins

It’s a bright and sunny, crisp winter morning here in Northern Virginia. It’s actually quite beautiful. Most people would die over this kind of weather in the middle of winter, but not me. It’s okay. If that is my biggest problem today, I will consider life a success.

I have a pretty fun recipe for everybody today. Last week, on several occasions, I mentioned how my mouth was dyed blue because I realized my unquenching love for frozen blueberries.

I happen to love fruit. However, there are a few fruits I can live without. In reality, blueberries are one of those fruits. There is something about the consistency of a blueberry that does not work for me. Conversely, frozen blueberries are my newest love affair with a fruit.

If you have yet to try frozen blueberries, go to the store and pick up a bag of frozen blueberries or a fresh batch and throw them in the freezer for a day. They are the best things in the world.

I purchased some blueberries with muffins on the brain. I was able to make one batch with what was left after I ate the rest. I will tell you there is nothing redeeming about a mouth dyed blue and wine-stained teeth in the middle of the afternoon. Thank goodness I had nowhere to be in public, or people may have thought I had a drinking problem.

Anyway… back to the muffins. I made these fun Miniature Blueberry Muffins last week. They are perfect if you need a quick snack or a great breakfast. I ended up separating them into small Ziplock bags so Nick had something special for breakfast each morning as he runs off to work at awful hours of the morning. However, they are great for a regular ole snack. Nick actually slapped some butter on a few of them and microwaved them for a few seconds. They were perfectly warmed muffins – almost like they were right out of the oven.

Anyway, let’s get down to the good stuff.

Nutritional Information:
Servings: 48 mini muffins
Serving Size: 1 muffin
Calories: 48.4
Fat: 2.5 g
Carbohydrates: 6.5 g
Fiber: .2 g
Protein: .4 g
Points+: 1

Here is what you will need:

Recipe adapted from Paula Deen

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ cup sugar
  • 1 stick unsalted butter, melted
  • 1 egg, slightly beaten
  • ¾ cup whole milk
  • 1 ½ cups fresh blueberries
  • ½ cup brown sugar for sprinkling on top of the muffins {optional}

Directions:

  • Preheat oven to 350 degrees F
  • Grease a mini muffin tin with cooking spray
  • In a bowl, combine the flour, baking powder and sugar
  • In another bowl, combine butter, egg and milk – mix well
  • Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined
  • Do not beat or over mix, it’s okay if there are lumps in the batter
  • *Now, this step is optional. I liked the idea of having blueberry juice incorporated throughout the batter. I microwaved the blueberries for a few seconds just until the blueberries excreted some juice. You do NOT have to do this! If you don’t want to, skip to the next step!
  • Gently fold the blueberries into the batter
  • Spoon the batter into the mini muffin tins, filling each cup about 2/3 full
  • Bake for about 20 minutes or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean
  • Cool for about 10 minutes {if you can} and ENJOY!

I hope you give these little guys a try. I loved them. I especially love the fun blueberry color… but I’m a slight dork when it comes to things like that.

Until Next Time,

Happy Baking 

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