These blueberry mini muffins are perfectly toddler sized. They make a great addition to a packed lunch and also make wonderful shared snacks at school. That doesn’t mean adults can’t enjoy them as well. They are fresh, fluffy and full of flavor. Bite size bliss.
Blueberry Mini Muffins:
Makes 24 mini muffins
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter, melted
1/2 cup brown sugar, packed
1 large egg
1/2 cup Greek yogurt
1 teaspoon vanilla extract
1 teaspoon orange zest
1 brimming cup fresh blueberries
Preheat oven to 375F. Grease mini muffin tins.
In a small bowl mix flour, baking powder and salt. Set aside.
In a large bowl, mix butter, brown sugar and the egg. Whisk until thoroughly blended and then add the yogurt, vanilla extract and orange zest. Whisk again until mixed. Fold the dry ingredients into the wet ingredients until just mixed. Do not over-mix.
Spoon the muffin batter into the greased muffin tins (about 1 tablespoon per muffin: fill 3/4 full) and top with fresh blueberries (I used 3-4 berries per muffin).
Bake for 15 minutes until golden brown on top and cooked through. You can test with a toothpick. I also sometimes use a fork to gently shift one muffin to look at its side. Once it is golden brown, it is done.
Allow muffins to cool 10 minutes before removing from the muffin tins.