We are going hard with blueberries this year. Why this year? Well, my mom sound this beautiful farm where you can pick your own organic blueberries, wander the grounds, kayak in the stream behind their farm, and pack a picnic lunch.
We went for the first time this past week and are already planning our next trip to DiMeo Farms. Since our trip and haul of 12 pints of blueberries, I’ve been making everything from blueberry pancakes to now mini almond flour muffins! We can’t get enough!
Grab the recipe for these mini blueberry muffins made with almond flour below and then shoot on over to check out more mini muffin recipes like these Super Fluffy Mini Banana Muffins and these 20-Min Mini Chocolate Chip Muffins!
Why You’ll Love these Mini Blueberry Muffins
Tender Texture. Mini blueberry muffins often have a light and tender texture that can be incredibly satisfying to bite into. The softness and delicate crumb of the muffins make them so delicious, especially when they are warm and fresh out of the oven.
Wholesome Ingredients. This recipe uses ingredients such as fresh blueberries, almond flour, oat flour, and natural sweeteners like coconut sugar. Almond flour and oat flour provide additional protein and fiber, while fresh blueberries add natural sweetness and a burst of flavor.
Easy Snack. Mini blueberry muffins make for an ideal snack option due to their convenient size and portability. Their small size allows for quick and easy snacking, making them a perfect grab-and-go treat. Whether you’re packing them in a lunchbox, taking them to work, or enjoying them during a break, the mini muffins are always a delight.
Health Factor. Blueberries are known for their rich antioxidant content, providing potential health benefits such as supporting brain function, reducing inflammation, and boosting heart health. These benefits, coupled with the delicious flavor they bring to the muffins, make these mini blueberry muffins a no brainer!
Ingredients for Mini Blueberry Muffins
Eggs are a crucial ingredient in muffins as they provide structure, moisture, and act as a binding agent, helping to hold the muffin together. If you’re looking for an egg substitute, you can use ingredients like applesauce, mashed bananas, or a store-bought egg replacer. However, keep in mind that the texture and structure of the muffins may slightly differ as I haven’t tested it.
Coconut sugar is a natural sweetener derived from the sap of coconut palm trees. It adds sweetness to the muffins while imparting a subtle caramel-like flavor. If you don’t have coconut sugar or want to use something more traditional, subbing light brown sugar 1:1 is a great option.
Vanilla extract enhances the flavor profile of blueberry muffins by adding a warm aroma. It complements the sweetness of the muffins and adds depth to their taste. If you don’t have vanilla extract on hand, you can substitute it with vanilla bean paste or even almond extract, but keep in mind this will change the flavor of the muffins.
Butter contributes to the richness and moistness of blueberry muffins. It adds flavor and helps create a tender crumb. If you prefer a dairy-free or vegan alternative, you can substitute butter with coconut oil, vegetable oil, or dairy-free margarine.
Almond flour adds a nutty flavor, moisture, and tenderness to the muffins. It is also a great gluten-free alternative to regular flour. If you prefer not to use almond flour or have allergies, you can substitute it with other gluten-free flours like oat flour, rice flour, or a gluten-free baking blend. However, keep in mind the measurements will need to be adjusted and the texture/flavor may vary!
Oat flour is a nutritious and fiber-rich option that adds a soft texture to blueberry muffins. It acts a lot like traditional wheat flour so it helps give the muffins lift and fluffiness. If you don’t have oat flour, you can make your own by grinding rolled oats in a blender or food processor until they reach a flour-like consistency. Check out my in depth tutorial for How to Make Oat Flour. Alternatively, you can use whole wheat flour or all-purpose flour as a substitute.
Baking powder is a leavening agent that helps the muffins rise and gives them a light and fluffy texture. It is essential for achieving the desired volume and structure.
Salt enhances the flavors in blueberry muffins and helps balance the sweetness. If you’re following a low-sodium diet, you can reduce the amount used or choose to omit it. However, keep in mind that the muffins may taste slightly less flavorful.
Fresh blueberries are the highlight of blueberry muffins, providing bursts of juicy sweetness and vibrant color. They are packed with antioxidants and offer various health benefits. If fresh blueberries are not available, you can use frozen blueberries as a substitute. However, be aware that frozen blueberries may release more moisture into the batter, potentially affecting the texture slightly.
Can I Use Frozen Blueberries?
Yes, you can make mini blueberry muffins using frozen blueberries. However, there are a few adjustments you should make to accommodate the extra liquid that will come off the frozen berries:
Do not thaw the frozen blueberries. When using frozen blueberries, it’s best to add them directly to the muffin batter without thawing. Thawed blueberries can release excess moisture and potentially affect the texture of the muffins.
Adjust the baking time. Frozen blueberries can lower the overall temperature of the batter, potentially extending the baking time. Keep an eye on the muffins as they bake and be prepared to increase the baking time by a few minutes, if needed. Test for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they are ready.
Toss the frozen blueberries in oat flour. To help prevent the frozen blueberries from sinking to the bottom of the muffins during baking, you can toss them in a small amount of oat flour before adding them to the batter. This coating will help the blueberries distribute more evenly throughout the muffins.
Consider reducing the amount of liquid. Frozen blueberries tend to release more moisture during baking. To counteract this, you may want to slightly reduce the amount of other liquids in the recipe (such as the melted butter). This adjustment can help maintain the desired consistency of the muffin batter.
How to Make these Mini Blueberry Muffins
In a large bowl, whisk the eggs, coconut sugar, vanilla extract and melted butter until smooth.
Add the almond flour, oat flour, baking powder, and salt to the wet ingredients and mix ensure even distribution.
Gently fold in the fresh blueberries, being careful not to crush them.
Spoon the muffin batter into the prepared mini muffin tin, filling each cavity almost completely full.
Bake in the oven for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. The baking time may vary, so keep an eye on them starting around the 10-minute mark.
Once baked, remove from the oven and allow them to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Enjoy the mini blueberry muffins as a delightful snack or treat!
Tips for Success
Gently fold in the blueberries. When incorporating the fresh blueberries into the batter, be gentle to avoid crushing them. Fold them in using a spatula or spoon, being careful not to overmix. This will help ensure that the blueberries remain intact and evenly distributed throughout the muffins.
Adjust baking time if using frozen blueberries. If you choose to use frozen blueberries instead of fresh ones, keep in mind that they may release more moisture into the batter. This can increase the baking time slightly, so be prepared to extend the baking time by a few minutes if necessary.
Use an ice cream scoop or cookie scoop. To portion the muffin batter evenly and achieve consistent sizes, use an ice cream scoop or cookie scoop. This will help ensure that all the muffins bake at the same rate and have a uniform appearance.
Allow the muffins to cool before removing them from the tin. After baking, let the muffins cool in the tin for a few minutes. This allows them to set and prevents them from sticking to the tin. Then, transfer them to a wire rack to cool completely. This helps maintain their shape and prevents them from becoming soggy.
Variations on these Mini Blueberry Muffins
Lemon Blueberry Muffins
Add some zest and tang by incorporating lemon flavor. Mix in the zest of a lemon into the batter and consider adding a teaspoon of lemon juice for an extra citrus kick. Lemon glaze or a sprinkle of powdered sugar on top can enhance the lemony goodness.
For an extra bit of texture and sweetness, prepare a streusel topping to sprinkle over the muffin batter before baking. The streusel can be made by combining almond flour, coconut sugar, and cold butter, along with a touch of cinnamon or chopped nuts for added flavor and crunch.
Cream Cheese Filling
Add a creamy surprise to your muffins by incorporating a cream cheese filling. Simply fill each muffin cup halfway with batter, place a dollop of sweetened cream cheese in the center, and top with more batter. As the muffins bake, the cream cheese filling will create a creamy and decadent center.
Mixed Berry Muffins
Experiment with different types of berries by combining blueberries with other favorites like raspberries, strawberries, or blackberries. This combination offers a medley of flavors and vibrant colors.
Greek Yogurt or Sour Cream
For extra moisture and a tangy twist, substitute a portion of the butter or oil with Greek yogurt or sour cream. This addition enhances the texture and tenderness of the muffins.
How to Store these Mini Muffins
After baking, let the mini muffins cool completely on a wire rack. This step is important to prevent condensation and maintain their texture.
Place the cooled mini muffins in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag.
If you’re stacking multiple layers of mini muffins in the container, it’s best to place parchment paper between each layer. This helps prevent them from sticking together and maintains their appearance.
Mini muffins are typically best stored at room temperature. Ensure the storage area is cool, dry, and away from direct sunlight or heat sources.
Mini muffins are at their freshest within the first couple of days. Consume them within 2-3 days for optimal taste and texture. If you have a large batch and won’t be able to finish them in time, consider freezing them for longer-term storage.
If you want to freeze the mini muffins, wrap each muffin individually in plastic wrap or place them in a freezer-safe container or bag. Make sure to remove excess air to prevent freezer burn. Label and date the container or bag for easy identification. Frozen mini muffins can generally be stored for up to 2-3 months.
When ready to enjoy the frozen mini muffins, remove the desired number from the freezer and allow them to thaw at room temperature for a couple of hours or overnight. Alternatively, you can reheat them in a microwave or oven until warmed through.
- 1/2 cup unsalted butter, melted
- 1/2 cup coconut sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup blanched almond flour
- 1/4 cup oat flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- turbinado sugar for sprinkling on top
- Preheat oven to 375F and line a 24 cup mini muffin tin with paper liners. Set aside.
- In a large bowl, whisk the melted butter, coconut sugar, eggs and vanilla extract until smooth.
- Add the almond flour, oat flour, baking powder, and salt to the wet ingredients and mix to combine.
Add 1/2 cup of the blueberries to the batter and gently fold them in, being careful not to crush them.
Use a cookie scooper or spoon to divide the batter among the prepared mini muffin tin, filling each cavity almost completely full. Top each muffin with one or two more blueberries, using up the remaining 1/2 cup of blueberries as toppers. Sprinkle each with some turbinado sugar which will add a sweet crunch to the top of each.
- Bake in the oven for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Mine were perfect at 15 minutes, but the baking time may vary, so keep an eye on them starting around the 10-minute mark.
Once baked, remove from the oven and allow them to cool in the muffin tin for 10 minutes. Insert a butter knife to help remove the muffins from the tin and transfer them to a wire rack to cool completely. The tops may be delicate right from the oven so allowing them to cool in the pan with help them set a bit.
- Serving Size: 1 muffin
- Calories: 77
- Sugar: 4.7g
- Sodium: 87mg
- Fat: 5.3g
- Saturated Fat: 2.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6.3g
- Fiber: 0.4g
- Protein: 1.3g
- Cholesterol: 31mg