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.
4 Set oven to [wprm-temperature value="425" unit="F"]. Lightly grease a 24 count mini muffin pan with non-stick cooking spray.
0 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.
1 In a separate large bowl, lightly beat together the wet ingredients: milk, eggs, avocado oil, melted unsalted butter, and vanilla extract.
2 Add the dry ingredients to the wet ingredients. Fold until almost the dry ingredients have been absorbed.
8 Add the blueberries and continue to fold until all of the dry ingredients are absorbed. Allow batter to rest for 15 minutes.
5 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.
6 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.
7 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.
