Mini Blueberry Muffins

Our kids love those packaged mini muffins, but they're full of weird ingredients and so expensive! Our homemade mini blueberry muffins turn out light, tender, and fluffy with simple ingredients that we keep on hand. These are always a big hit for snack time or breakfast.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings mini muffins

Calories 231kcal

Author Karly Campbell

Ingredients

1/2 cup butter room temperature
1/2 cup brown sugar
1/4 cup sugar
2 large eggs
1/2 cup sour cream
1/4 cup buttermilk
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 ½ cups fresh blueberries
Turbinado Sugar for sprinkling on top

Instructions

Preheat oven to 350 degrees. Line a mini muffin tin with paper liners or spray with non-stick spray.
Add the butter, brown sugar, and sugar to a mixing bowl and beat on medium speed until light and fluffy.
Beat in the eggs until well incorporated.
Stir in the sour cream, buttermilk, and vanilla until combined.
Add the flour, baking soda, baking powder, salt, and cinnamon to the bowl and stir by hand until the flour has just disappeared into the batter. Do not overmix or your muffins will be tough.
Gently fold the blueberries into the batter with a rubber spatula.
Fill the muffin tins 2/3 full. Sprinkle the tops with sugar.
Bake for 12-14 minutes or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the muffin tin before removing to the counter to cool completely.

Notes

If you don’t have buttermilk on hand, you can make your own by adding 1/4 cup of 2% or whole milk to a dish along with 1 teaspoon of vinegar or lemon juice. Whisk together and let sit for 5 minutes before adding to your muffin batter.

Swap the blueberries for chocolate chips to make a chocolate chip version.

Nutrition