Mini blueberry muffins Recipe

Name: Mini blueberry muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 2 cup sugar; 5 eggs; 1 cup buttermilk; 2 tsp vanilla extract; 5 cup all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 3/4 tsp salt; 3 cup frozen or fresh blueberries

Servings: persons

1
In a bowl, cream butter and sugar.
2
Add eggs, buttermilk and vanilla; mix well.
3
In a seperate bowl combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened.
4
Fold in blueberries.
5
Batter will be thick
6
Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter.
7
Sprinkle with sugar if desired.
8
Bake at 400 for 10-15 minutes or until a toothpick inserted in muffin comes out clean.

1997

kcal

Calories

106

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 cup butter, softened, 2 cup sugar, 5 eggs, 1 cup buttermilk, and more.

Yes, Mini blueberry muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini blueberry muffins

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