Annas Blueberry Mini Muffins Recipes

ANNA'S BLUEBERRY MINI MUFFINS

Steps:

• Preheat oven to 375 °F (190 °C) and grease or line a 36 cup mini muffin tin with paper liners. You may use a regular 12 hole muffin tin as well.
• Whisk oil, honey, eggs, yogurt and orange zest to blend.
• Stir together wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in another bowl.
• Add flour mixture to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.
• Bake for 20 to 22 minutes, or until muffins spring back when touched.
• Muffins will keep 2 days in an airtight container, or can be frozen.

BLUEBERRY MINI MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick). , Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400° for 10-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BLUEBERRY (OR CHOCOLATE CHIP) MINI MUFFINS

Steps:

• Preheat oven to 375 deg. F.
• Whisk dry ingredients and mix-ins in one bowl and set aside.
• 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.
• Spoon batter into greased mini muffin tin and bake at 375 deg. F. for 10-12 minutes, or until tops are golden brown.