Anna'S Blueberry Mini Muffins Recipe

Name: Anna'S Blueberry Mini Muffins
Yield: 4 servings
Cuisine: American
Ingredients: 1/3 cup canola oil; 1/2 cup honey; 2 large eggs; 1 1/4 cups plain yogurt; 1 teaspoon finely grated orange zest; 1 cup whole wheat flour; 1 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 1/2 cups fresh blueberries

Servings: persons

1/3 cup canola oil
1/2 cup honey
2 large eggs
1 1/4 cups plain yogurt
1 teaspoon finely grated orange zest
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups fresh blueberries

1
Preheat oven to 375 u00b0F (190 u00b0C) and grease or line a 36 cup mini muffin tin with paper liners. You may use a regular 12 hole muffin tin as well.
2
Whisk oil, honey, eggs, yogurt and orange zest to blend.
3
Stir together wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in another bowl.
4
Add flour mixture to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.
5
Bake for 20 to 22 minutes, or until muffins spring back when touched.
6
Muffins will keep 2 days in an airtight container, or can be frozen.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup canola oil, 1/2 cup honey, 2 large eggs, 1 1/4 cups plain yogurt, and more.

Yes, Anna'S Blueberry Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Anna'S Blueberry Mini Muffins

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