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.
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 and salt - whisk to combine.
In a large measure cup, combine the melted and cooled butter, creme fraiche, eggs, buttermilk and vanilla. Whisk until well combined.
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.
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.