I cannot tell you how long I’ve wanted to create this recipe. Well, actually I can, these bite-size mini muffins have been a long time coming. I’ve wanted to recreate the Entenmann’s mini blueberry muffins for years. And I’ve attempted them quite a few times now, but they never leveled up. It might be my memory playing tricks on me, but I remember those sweet mini muffins being so delicious. Extra sweet, extra moist, and made with a perfect amount of tiny mini blueberries. Yes, I used to LOVE the two-bite muffins my mom would occasionally sneak into my lunch bag or buy as after-school snacks. She wasn’t big on buying us packaged sweets from the store. Occasionally she’d buy those Betty Crocker boxed muffins, the ones with the can of real blueberries. She knew that we liked making those ourselves. But, if we were lucky, every once in a while, a box of those Entenmann’s mini muffins would show up in the kitchen cabinet or my lunch box. We loved them. The point is, I’ve wanted to share this recipe for years and I finally got them right. FINALLY!
Here are details
Step 1: mix the wet ingredients I use a mix of whole milk, apple cider vinegar, melted coconut oil, vanilla, and eggs. Then, instead of processed sugar, I love to use maple syrup to sweeten these up. I love that it’s a healthier sweetening option. Plus, we enjoy the added flavor the maple brings to these yummy mini muffins. Step 2: the dry ingredients. Next comes the white whole wheat flour, baking soda, cinnamon, and ginger. Gently mix the dry right into the wet ingredients until just barely combined. It’s best if you can still see some clumps of flour throughout your batter. Step 3: now the berries Dollop a few tablespoons of your favorite blueberry jam over the dough. Add in all the fresh blueberries and gently stir both into the batter. The idea is that you’re creating streaks of blueberry through the muffin batter. The key is to not over-mix. It’s ok if you have some bigger clumps of berries. But if you over-mix, the muffins will come out too dense. Step 4: scoop and bake Use a small ice cream scoop to scoop the muffin batter out and into a mini muffin pan. Bake for 12 to 14 minutes, until they’ve rounded and the berries are bursting with bubbling juices. They are going to smell delicious! Great for back-to-school, snacking, mid-work-day snacks, and easy to pack up for end-of-summer pool days too! And of course, breakfast. Really you can enjoy these any time of day! Looking for other homemade recipes? Here are a few ideas: Homemade Strawberry Shortcake Ice Cream Bars Vegan Peanut Butter Twix Bars Monster Crunchies Goldfish Healthier Homemade Nutter Butter Cookies Frosted Brown Sugar Cinnamon Pop Tarts Chocolate Fudge Pop Tarts Lastly, if you make these Mini Blueberry Muffins be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
