Mini Blueberry Muffins Basket

Delightful, bite-sized blueberry muffins served in a charming basket—perfect for brunch gatherings or as a sweet snack on the go.

I love bringing these mini muffins to family get-togethers and watching everyone enjoy their bite-sized sweetness.

Ingredients

• Dry Ingredients: 1 1/2 cups (180 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
• Wet Ingredients: 1/3 cup (80 ml) vegetable oil, 2/3 cup (160 ml) whole milk, 1 tsp pure vanilla extract, 1 large egg
• Fruit: 1 cup (140 g) fresh or frozen blueberries (do not thaw if frozen)
• Optional Topping: 2 tbsp coarse sugar for sprinkling

Instructions

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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Preheat Oven:

Preheat the oven to 375°F (190°C). Line a mini muffin pan with paper liners or lightly grease each cup.

Mix Dry Ingredients:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients:

In a separate bowl, whisk together oil, milk, vanilla extract, and egg until well combined.

Combine Mixtures:

Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix.

Add Blueberries:

Carefully fold in the blueberries.

Fill Muffin Cups:

Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.

Optional Topping:

Optionally, sprinkle coarse sugar on top of each muffin for a crunchy finish.

Bake:

Bake for 13–15 minutes, or until a toothpick inserted into the center comes out clean.

Cool Muffins:

Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Serve:

Arrange the mini muffins in a decorative basket lined with a cloth napkin for serving.

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

Check price on Amazon

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

Check price on Amazon

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Sharing these muffins fresh from the basket always brings smiles to our family breakfast table.

Notes

Serve with whipped butter or fruit preserves. Pair with a light sparkling wine or fresh orange juice for brunch.

Required Tools

Mini muffin pan, mixing bowls, whisk, measuring cups and spoons, wire rack, basket and napkin for serving

Allergen Information

Contains wheat (gluten), egg, and milk. May contain traces of nuts or soy depending on flour and other ingredient brands—please check labels if allergies are a concern.

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Rinse vegetables, wash cookware, and fill pots easily while cooking with flexible spray control.

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Enjoy these delightful mini muffins warm for the best flavor and texture.

Common Recipe Questions

→ What type of blueberries works best?

Both fresh and frozen blueberries can be used; if frozen, add them directly without thawing to keep the batter from becoming too wet.

→ Can I substitute whole wheat flour?

Yes, replacing half the all-purpose flour with whole wheat adds fiber and a nuttier flavor without compromising texture.

→ How do I prevent muffins from sticking to the pan?

Use paper liners or lightly grease the mini muffin pan cups before pouring the batter to ensure easy removal.

→ What is the purpose of coarse sugar topping?

Sprinkling coarse sugar on top before baking adds a sweet, crunchy finish contrasting the soft crumb inside.

→ How can I store leftover muffins?

Keep muffins in an airtight container at room temperature for up to two days or refrigerate for longer freshness.