Mini Blueberry Muffins | Recipe from Half Baked Harvest

Half Baked Harvest

Name: Mini Blueberry Muffins
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 24
Ingredients: Naturipe Fresh Blueberries; Philadelphia Blueberry Cream Cheese Spread; David's Kosher Salt; Betty Crocker Gingerbread Cake and Cookie Mix; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Bob's Red Mill Baking Soda; Bob's Red Mill Flour, Whole Wheat; O Organics Maple Syrup, Organic, 100% Pure; Chino Valley Ranchers Brown Eggs Large Grade A (6 ct); McCormick® All Natural Pure Vanilla Extract; Hollywood Beauty Coconut Oil; Bragg Organic Raw Unfiltered Apple Cider Vinegar; O Organics Milk, Low Fat, Organic

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Mini Blueberry Muffins

Serves 2435 mins prep45 mins cook

Cute and sweet mini muffins made from scratch with fresh blueberries, blueberry jam, and whole wheat flour. Add a small touch of vanilla, cinnamon, and ginger to really make each mini, bite-size muffin extra special.

2 servings

What you need

⅕ pc blueberry

⅕ pc blueberry jam

⅕ pc kosher salt

⅕ pc ground ginger

⅕ pc ground cinnamon

⅕ pc baking powder

⅕ pc wheat flour

⅕ pc maple syrup

⅕ pc duck egg

⅕ pc vanilla extract

⅕ pc coconut oil

⅕ pc apple cider vinegar

⅕ pc milk

Instructionskeyboard_arrow_up

1. Preheat the oven to 350° F. Line a 24-cup mini muffin pan or 12-cup regular pan with paper liners
2. In a large bowl, whisk together the milk, vinegar, eggs, maple syrup, and vanilla until combined. Add the flour, baking soda, cinnamon, ginger (if using), and salt. Mix until just barely combined. Dollop the jam over the batter. Add the blueberries. Gently stir 2-3 times to swirl the jam and berries into the batter. Do not overmix.
3. Divide the batter evenly among the prepared pan, filling 2/3 the way full. Bake 12 -14 minutes for mini muffins or 20-22 for regular muffins, until just set.
4. Let cool 5 minutes, then run a knife around the edges to release. Enjoy warm or at room temperature.

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