Burstin' Blueberry Mini Muffins
Tiny Muffins Filled with Whole Blueberries
Servings: 12 mini muffins
Calories: 97kcal
Equipment
- 12 cup mini mufin pan
- mini muffin paper liners
Ingredients
- ¾ cup AP flour
- ⅓ cup sugar
- 1 tsp baking powder
- ¼ cup milk
- 2 tbsp vegetable oil or melted butter
- ¼ tsp vanilla extract
- ½ cup blueberries use small berries
Topping
- ¼ cup granulated sugar
- 2 tbsp butter
- 1 tbsp flour
- ½ tsp cinnamon
Instructions
- Preheat oven to 400
- place muffin liners in cups
- mix flour, sugar and baking powder together
- mix milk, vanilla, oil and egg together in a seperate bowl
- add milk mixture to flour mixture
- gently blend in blueberries
- use a spoon to fill muffin tins almost all the way to the top of each lined cup.
- mix topping ingredients together until crumbly
- sprinkle on top of each muffin
- bake in oven for 10-15 minutes
Notes
If batter is too thick add a tablespoon of milk to thin it out.
Nutrition
Serving: 1mini muffin | Sodium: 40mg | Calcium: 31mg | Vitamin C: 1mg | Vitamin A: 16IU | Sugar: 11g | Fiber: 1g | Potassium: 25mg | Cholesterol: 1mg | Calories: 97kcal | Saturated Fat: 2g | Fat: 3g | Protein: 1g | Carbohydrates: 18g | Iron: 1mg