Mini Blueberry Muffins

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INGREDIENTS

• 1 ½ Cups of All-Purpose Flour ✨

• 3⁄4 Cup of Granulated Sugar 🎇

• ¼ teaspoon of Salt 🧂

• 2 teaspoons of Baking Powder ✨

• 1⁄3 Cup of Avocado Oil 🥑

• 1 Large Egg 🥚

• ½ Cup of Whole Milk 🥛

• 1 ½ teaspoons of Vanilla ✨

• 1 Cup of Frozen Blueberries ✨

INSTRUCTIONS

1) Fill your mini muffin tray with 24 mini muffin liners.

2) Add flour, sugar, baking powder, and salt to a large bowl and whisk it all together.

2) Add avocado oil, an egg, milk, and vanilla into a smaller bowl and whisk with a fork until blended.

3) Add all ingredients together to the large bowl, slowly stirring with a spoon or silicone spatula.

4) Add and mix in the blueberries last.

5) Fill the muffin cups about 3⁄4 of the way full, using a spoon or silicone spatula to put the batter in the cups.

6) Pinch and sprinkle a little sugar on the tops of each muffin.

7) Bake for 12 minutes at 400° F.

ETC.

The muffins will be done when the tops are no longer wet. I always check with a toothpick—if you poke into one of the muffins, the toothpick should come out with crumbs and not batter. (Sometimes I put them back in the oven for another minute and check. If not ready, I put them back in for another minute until done.)

These are so delicious and my son and I’s favorite. We store these in glass containers in our cupboard when we’re finished.

These stay fresh and delicious for a few days, if you can manage to not eat them all beforehand!

I bought this awesome mini muffin pan, and given the exorbitant amount of muffins my family quickly consumes, I now double this recipe every time I make it and make all 48 mini muffins!

VARIATIONS

I personally use whole milk for these muffins, but obviously swap out with whatever you prefer on that front! 🥛

I prefer avocado oil, but you could also use safflower or vegetable oil if you’d rather.

You can make this recipe with fresh blueberries as well; I personally prefer frozen blueberries for convenience and almost always having them on hand.