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Mini Blueberry Muffins

Mini Blueberry Muffins

Delightful Mini Blueberry Muffins with fluffy texture and bursting blueberries are perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups almond flour a gluten-free alternative
  • 1 tablespoon baking powder ensures muffins rise beautifully
  • 2 large eggs help bind the ingredients
  • ⅓ cup honey or maple syrup natural sweetener
  • 1 teaspoon vanilla extract adds aroma and depth
  • 1 cup fresh blueberries provide juicy pops of flavor

Equipment

  • Mini muffin tin
  • mixing bowls
  • whisk
  • Spoon

Method
 

How to Make Mini Blueberry Muffins
  1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
  2. Combine almond flour and baking powder in a mixing bowl, stirring until well mixed.
  3. Whisk together eggs, honey or maple syrup, and vanilla extract in another bowl until frothy.
  4. Gently fold in fresh blueberries into the wet mixture to maintain their shape.
  5. Mix the wet and dry ingredients together just until combined, avoiding overmixing.
  6. Spoon the batter into the mini muffin tin, filling each liner about ⅔ full. Bake for 15-18 minutes.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 40mgSodium: 50mgPotassium: 150mgFiber: 2gSugar: 7gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

For extra fruity flavor, sprinkle some blueberries on top before baking. Store muffins in an airtight container for up to 3 days or freeze for longer storage.

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