Mini Blueberry Muffins
Serves 24
10 mins prep
15 mins cook
15 mins Resting Time
40 mins total
These soft Mini Blueberry Muffins are loaded with fresh blueberries and have the best bakery style texture. They are the perfect on-the-go snack or breakfast option.
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Set oven to [wprm-temperature value="425" unit="F"]. Lightly grease a 24 count mini muffin pan with non-stick cooking spray.
In a bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, salt, and nutmeg. Remove 1 tablespoon of the mixture and toss with the blueberries, set aside.
In a separate large bowl, lightly beat together the wet ingredients: milk, eggs, avocado oil, melted unsalted butter, and vanilla extract.
Add the dry ingredients to the wet ingredients. Fold until almost the dry ingredients have been absorbed.
Add the blueberries and continue to fold until all of the dry ingredients are absorbed. Allow batter to rest for 15 minutes.
Divide batter equally, filling the cavities to the top.
ELIZABETH'S NOTE: The easiest way to do this is by putting the batter in a large piping bag or gallon bag. Snip off the tip and pipe it into the muffin pan.
Bake for 5 minutes. Reduce heat to [wprm-temperature value="350" unit="F"] and continue to bake for another 8 to 10 minutes, until done. The muffins will be light brown on the top and sides, plus the top will spring back to the touch.
Let the Mini Blueberry Muffins cool for 5 minutes. Carefully remove them from the pan and transfer to a wire rack. Cool completely before enjoying.
