mini blueberry muffins

you’re right. muffins are not cookies. but this cookie blogger has a husband who just loves blueberry muffins, and since they’re minis and are bite-sized, they fit nicely into the family cookie jar. so, today’s cookie is officially the mini blueberry muffin! i have a number of different recipes, but this one’s my most consistent favorite. and for those of you who don’t think they have the time to make homemade blueberry muffins, why not just grab a box of krusteaz blueberry muffin mix at your local grocer — replace the water with 2% milk — and you’ve got yourself a delicious ‘homemade’ blueberry muffin!

mini blueberry muffins
1 cup unsalted butter, softened to room temperature
2 cups baker’s sugar
5 eggs
1 1/2 cups buttermilk
2 teaspoons vanilla
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 1/2 cups blueberries (can be fresh or frozen. if frozen, defrost them in a colander in your sink before adding them to your recipe.)
sparkling white sugar for top (optional)

1. preheat oven to 400 degrees. line mini muffin tins with small paper muffin cups
2. cream butter and sugar.
3. add the eggs, one at a time, buttermilk and vanilla, mixing well until combined.
4. add flour, baking soda, baking powder and salt, mixing until just combined.
5. fold in blueberries. do not overmix – batter will be thick.
6. with your #100 scoop, fill each muffin tin until 3/4 way full. if wanted, sprinkle a bit of sparkling white sugar on top of each muffin.
7. bake for 13 – 15 minutes, until toothpick inserted into center of muffin comes out clean.
8. cool in muffin tin for approximately 10 minutes. remove to wire rack to cool completely.
yield: approximately 48 mini muffins

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