Mini Blueberry Muffins

5 from 1 vote

A bite sized muffin packed with ripe, juicy blueberries and flavored with fresh lemon zest and vanilla.

Prep Time10

Cook Time17

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 122kcal

Arrange fresh blueberries on a quarter sheet pan and freeze for at least 30 minutes.
1 cup blueberries
Line 2 mini muffin pans with mini muffin cups. Preheat the oven to 425°.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, lemon zest and salt - whisk to combine.
2 cups (280 g) all-purpose flour, ⅔ cup granulated sugar, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 tablespoon lemon zest
In a large measure cup, combine the melted and cooled butter, creme fraiche, eggs, buttermilk and vanilla. Whisk until well combined.
½ cup unsalted butter, ½ cup creme fraiche, 2 large eggs, ½ cup buttermilk, 1 ½ teaspoons vanilla
Combine the wet and dry ingredients. Mix until just combined.
Gently fold the frozen blueberries into the muffin batter.
Use a tablespoon cookie scoop to fill the muffin cups. Sprinkle with coarse sugar.
1 tablespoon coarse sugar
Bake mini muffins at 425° for 5 minutes. Lower the oven temperature to 350° and bake for an additional 10-12 minutes. Moved baked muffins to a cooling rack. After 5-10 minutes, remove muffins from the muffin pan and allow to cool.

Store baked muffins for 1-2 days at room temperature in an airtight container.
You can also freeze the mini muffins and store them in an airtight container for 2-3 months in the freezer.
Want larger muffins? Bake regular sized muffins at 425° for 5 minutes. Drop the oven temperature to 350° and bake for an additional 15-17 minutes or until the muffins have golden brown edges and pale middles. You know the muffins are done when they bounce back at you a little when you poke them with your finger.