Description
These Mini Blueberry Muffins are the perfect bite-sized treats! Bursting with fresh blueberries and a swirl of blueberry jam, they’re moist, fluffy, and naturally sweetened with maple syrup. Made with wholesome ingredients, they’re great for breakfast, snacks, or any time you’re craving something fruity and delicious.
Ingredients
- ½ cup whole milk
- 2 teaspoons apple cider vinegar
- ¼ cup melted coconut oil (or butter)
- 2 teaspoons vanilla extract
- 2 large eggs
- ¼ cup maple syrup
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger (optional)
- ½ teaspoon kosher salt
- 3 tablespoons blueberry jam
- 1 cup fresh or frozen blueberries
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin pan or a 12-cup regular muffin pan with paper liners.
- Make Buttermilk: In a large mixing bowl, combine the whole milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
- Mix Wet Ingredients: Add melted coconut oil, vanilla extract, eggs, and maple syrup to the buttermilk mixture. Whisk until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together white whole wheat flour, baking soda, ground cinnamon, ground ginger (if using), and kosher salt. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Add Blueberries and Jam: Gently fold in the blueberries. Add dollops of blueberry jam over the batter and swirl lightly using a spatula.
- Fill Muffin Cups: Use a spoon or cookie scoop to fill the muffin cups about ⅔ full.
- Bake: Bake in the preheated oven for 12–14 minutes for mini muffins (or 20–22 minutes for regular-sized muffins). Test doneness with a toothpick—it should come out clean or with a few crumbs.
- Cool and Enjoy: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Substitutions: You can replace whole milk with non-dairy alternatives like almond milk or oat milk.
- Tips: Toss blueberries in a tablespoon of flour to prevent them from sinking to the bottom of the muffins
- Prep Time: 10 minutes
- Cook Time: 12–14 minutes (mini muffins) or 20–22 minutes (regular muffins)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American