Easy Blueberry Mini Muffins (Back to School)
Discover our simple and quick Mini Blueberry Muffins recipe, perfect for back-to-school snacks or breakfast on-the-go. Enjoy this dairy-free option that everyone can indulge in. Healthy, delicious, and ready in minutes, it's baking made easy!
Servings: 24 muffins
Calories: 69kcal
Equipment
- Glass mixing bowl (affiliate link)
- Mini muffins pan (affiliate link)
- measuring cups (affiliate link)
Ingredients
- 1 cup frozen blueberries finely shredded (1 large)
- 1 ¼ cup gluten-free flour or all-purpose flour (180 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup brown sugar 80 g
- ⅓ cup coconut oil avocado oil, or extra-virgin olive oil
- 1 tablespoon chia or flax meal
- 5 tablespoons soy milk or oat milk, almond milk
- ½ tablespoon lemon juice fresh, or apple cider vinegar
- ¼ teaspoon salt
Optional
- 1 tablespoon lemon zest or vanilla extract, orange flower water
Cups - Metric
Instructions
- Let's begin by preheating your oven to 375 °F (180 ºC).
- First off, create a mixture of chia eggs and dairy-free buttermilk. In a large bowl, combine chia seeds, lemon juice or vinegar, and soy milk, then give it a good stir and let it sit for a bit to curdle. This mix will serve as our egg replacement, the perfect binder for our muffins.
- Next, let's sweeten things up. In the same bowl, your brown sugar and the rest of your wet ingredients, and if you like, a hint of lemon zest or vanilla extract. Mix everything well for a unified blend. Then add the frozen blueberries and fold.
- Now, it's time to add the dry ingredients. Over your bowl, place a fine-mesh sieve, and in it, pour your flour, baking powder, baking soda, and a pinch of salt. Give it all a nice stir to combine everything- without over-folding.
- Moving on, portion out your muffin batter into the tins, filling each about ⅔ full. Fold all the wet and dry ingredients into one uniform dough. You should end up with a cookie-dough batter consistency, easily shaped into small balls.
- Slide in your muffins on the middle rack. Let them bake for 15-17 minutes or until they've turned a beautiful golden brown and a toothpick inserted into the center comes out clean.
- Lastly, gently remove the muffins from the tin, perhaps with the aid of a knife, and let them cool off on a cooling wire rack. Patience is key here - wait for them to cool completely before digging in. Enjoy your homemade mini blueberry muffins!