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Mini Blueberry Muffins

  • Author: Cara
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 min
  • Yield: 24 mini blueberry muffins 1x
  • Category: snack

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Ingredients

DRY INGREDIENTS

  • 1 1/2 c. oat, whole wheat, white, or gluten free flour
  • 1/2 c. coconut sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt

WET INGREDIENTS

  • 1 egg
  • 3/4 c. milk
  • 1/4 c. oil
  • 1/4 c. unsweetened applesauce
  • 1/2 tsp. vanilla extract
  • 1 c. frozen mini blueberries

Instructions

  1. Preheat your oven to 425 degrees. Grease or line a mini muffin tin with liners.
  2. Whisk together the dry ingredients.
  3. Pour all of the wet ingredients (except frozen blueberries) into the dry ingredients and mix until just combined.
  4. Lightly coat the blueberries with flour until even (optional) so they won’t sink to the bottom.
  5. Fold in blueberries to the mix.
  6. Add to muffin tin until the batter fully reaches the top of each muffin liner.
  7. Bake for 12-15 min or until the tops of the muffins bounce back when gently touched.
  8. Allow to cool on a baking rack.


Notes

To keep fresh, place leftover muffins in a sealable bag or container. Will keep fresh up to one week. You can also freeze them for up to one month.