Blueberry Mini Cakes Muffins

Bite into pure blueberry bliss with these irresistible Blueberry Mini Cakes Muffins, a delightful fusion of tender cake-like texture and classic muffin charm. Bursting with juicy blueberries in every bite, these freshly baked treats are made with simple pantry staples and a hint of vanilla for an added layer of warmth and flavor. The easy-to-follow recipe ensures a perfect rise and even distribution of berries, thanks to the clever flour-coating trick. Ready in just 35 minutes, these muffins are perfect for breakfast, brunch, or snacking, and can even be dusted with powdered sugar for a sweet finishing touch. Whether enjoyed warm from the oven or as a grab-and-go treat, these homemade blueberry muffins are destined to be your new favorite baked good!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Granulated sugar
• 2 teaspoons Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, melted and cooled
• 2 pieces Large eggs
• 0.5 cup Milk
• 1 teaspoon Vanilla extract
• 1.5 cups Blueberries (fresh or frozen)
• 1 tablespoon All-purpose flour (for coating blueberries)
• 2 tablespoons Powdered sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Step 3

In a separate medium bowl, whisk together the melted and cooled butter, eggs, milk, and vanilla extract.

Step 4

Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent the blueberries from sinking to the bottom of the muffins while baking.

Step 6

Gently fold the coated blueberries into the batter using a spatula or wooden spoon, taking care not to crush the berries.

Step 7

Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full. Use a spoon or scoop for accuracy.

Step 8

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Optionally, dust the tops of the cooled muffins with powdered sugar for a decorative and sweet touch.

Nutrition Facts

Serving size	1068.2 grams (1068.2g)

Amount per serving	% Daily Value*
Calories	2778

Total Fat 111.90g	143%
Saturated Fat 65.70g	329%
Polyunsaturated Fat 0.10g
Cholesterol 641mg	214%
Sodium 1691mg	74%
Total Carbohydrate 410.50g	149%
Dietary Fiber 13.90g	50%
Total Sugars 201.20g
Protein 44.80g	90%

Vitamin D 134IU	669%
Calcium 286mg	22%
Iron 14mg	80%
Potassium 860mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 6.3%

Carbs: 58.1%