Blueberry (Or Chocolate Chip) Mini Muffins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is my go-to recipe for blueberry or chocolate chip muffins. These are soft and moist and stay that way even when cooled. I think they are the perfect sweetness, too. An endless variety of mix-ins can be used. (Recipe is scaled down for 16-18 mini or 5-6 standard muffins.) Ingredients:
1 cup all-purpose flour (1 cup weighs 4.5 oz) |
3/8 cup white sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup blueberries (or other mix-ins) or 3/4 cup chocolate chips (or other mix-ins) |
1 egg |
1/2 cup skim milk |
1/8 cup grapeseed oil or 1/8 cup canola oil |
1 1/2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 375 deg. F.
2. Whisk dry ingredients and mix-ins in one bowl and set aside.
3. Whisk wet ingredients in another bowl. Add milk mixture to flour mixture and use a spatula to very gently fold mixtures together, about 5 or 6 strokes only. There will be lumps; do not over-mix.
4. Spoon batter into greased mini muffin tin and bake at 375 deg. F. for 10-12 minutes, or until tops are golden brown.
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