Best 2 Small Batch Blueberry Muffins Recipes
Indulge in the delightful symphony of sweet and tangy flavors with our small-batch blueberry muffins, a delectable treat that is sure to tantalize your taste buds. These muffins are not just any ordinary muffins; they are an explosion of juicy blueberries enveloped in a tender, fluffy batter that will leave you craving more. With just a few simple steps and a handful of pantry staples, you can whip up a batch of these delectable muffins in no time. Whether you're a seasoned baker or a novice in the kitchen, our recipe is designed to guide you effortlessly through the process, ensuring perfect results every time. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together.
**Recipes featured:**
- Classic Blueberry Muffins: Experience the timeless flavor combination of sweet blueberries and a moist, tender muffin batter. This classic recipe is a staple in many homes and will surely become a favorite in yours too.
- Gluten-Free Blueberry Muffins: For those with gluten sensitivities or preferences, we have a special treat – gluten-free blueberry muffins. These muffins are just as delicious and fluffy as the classic ones, but made with gluten-free flour, ensuring everyone can enjoy this delightful treat.
- Vegan Blueberry Muffins: Indulge in the goodness of vegan blueberry muffins, a delectable option for those following a plant-based diet. With simple substitutions, you can create a muffin that is just as moist and flavorful as its traditional counterpart, without compromising on taste or texture.
Each recipe is accompanied by clear instructions, a list of easily accessible ingredients, and helpful tips to ensure success. Whether you prefer the classic, gluten-free, or vegan version, these small-batch blueberry muffins are sure to satisfy your cravings and bring joy to your taste buds. Get ready to create a batch of these irresistible muffins that will be the highlight of your breakfast, brunch, or afternoon tea.
SMALL BATCH LEMON BLUEBERRY MUFFINS
These muffins are made easily Bisquick Heart Smart™ mix and come studded with delicious blueberries and a hint of fresh lemon. What a great way to start the day!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 4 regular-size muffin cups; spray insides of paper baking cups with cooking spray.
- In small bowl, stir all ingredients except blueberries and 1 teaspoon sugar just until moistened. Stir in blueberries. Spoon batter into muffin cups. Sprinkle 1 teaspoon sugar over tops.
- Bake 12 to 13 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 7 g, TransFat 0 g
SMALL-BATCH BLUEBERRY MUFFINS
Michelle Lopez, the author of "Weeknight Baking: Recipes to Fit Your Schedule" (Simon & Schuster, 2019), was inspired by the oversize muffins at Levain Bakery when she developed this recipe. The keys to the loftiest muffins? Plenty of batter and a high oven temperature, which ensures that they rise quickly and bake with a beautiful top and a tender interior. For the best results, rest your batter before baking. One very important tip: Spray the muffin pan and its edges generously with nonstick cooking spray. When the muffins come out of the oven, immediately use a small offset spatula to gently release their edges from the pan, then let them cool completely before removing them. You can use frozen blueberries instead of fresh, but be sure to thaw and drain them, then let them come to room temperature before adding them to the batter.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, breads, pastries, dessert, main course, side dish
Time 35m
Yield 4 muffins
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1/2 cup sugar on medium-high until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, then mix on low speed until fully incorporated, about 1 minute.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the milk. Mix until just combined, scrape down the sides of the bowl, then mix for 30 seconds more. Scrape down the sides of the bowl.
- Using clean hands, mash 3/4 cup blueberries while adding them to the batter. Beat on low speed until they are just incorporated. Add the remaining berries, mixing until incorporated.
- At this point, the muffin batter can be covered and allowed to rest at room temperature for up to 1 hour. If not resting the batter, heat the oven to 400 degrees.
- Generously spray the corner 4 cavities of a muffin pan (preferably nonstick) with nonstick cooking spray. (Make sure to spray around the top edges of those cavities, too, since the tops spread.) Evenly divide the batter across the prepared cavities. (They will appear very full.) Sprinkle each muffin with 1 teaspoon granulated sugar.
- Bake the muffins until the tops are domed and golden brown at the edges and a skewer inserted into the center comes out with a few moist crumbs, 22 to 24 minutes.
- When the muffins come out of the oven, immediately run a small offset spatula very gently under the edges of the muffin top, being careful not to separate it from the bottom. Allow the muffins to cool completely, about 1 hour, before unmolding the muffins by placing a wire rack or platter on top of the muffins, holding the muffin tin and rack together, and flipping it over. Store the muffins in an airtight container at room temperature for up to 2 days.
Tips:
- Use fresh or frozen blueberries: Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, thaw them before adding them to the batter.
- Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups about 2/3 full: This will help to prevent the muffins from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely: This will help to prevent the muffins from breaking.
Conclusion:
With these tips in mind, you'll be able to make delicious small-batch blueberry muffins that are perfect for a quick breakfast or snack. These muffins are also a great way to use up any leftover blueberries you may have. So next time you're in the mood for something sweet and satisfying, give this recipe a try!
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