Mini Blueberry Muffins

Name: Mini Blueberry Muffins
Total time: 30 min
Yield: 24 servings
Cuisine: Indonesian
Ingredients: 1/2 cup whole milk; 2 teaspoons apple cider vinegar; 1/4 cup melted coconut oil ((or butter)); 2 teaspoons vanilla extract; 2 large eggs; 1/4 cup maple syrup; 2 cups white whole wheat flour; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger ((optional)); 1/2 teaspoon kosher salt; 3 tablespoons blueberry jam; 1 cup fresh or frozen blueberries

Cute and sweet mini muffins made from scratch...so much better than those mini-bite muffins mom used to buy!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

24 servings

1/2 cup whole milk
2 teaspoons apple cider vinegar
1/4 cup melted coconut oil ((or butter))
2 teaspoons vanilla extract
2 large eggs
1/4 cup maple syrup
2 cups white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger ((optional))
1/2 teaspoon kosher salt
3 tablespoons blueberry jam
1 cup fresh or frozen blueberries

Steps

1. Preheat the oven to 350° F. Line a 24-cup mini muffin pan or 12-cup regular pan with paper liners2. In a large bowl, whisk together the milk, vinegar, coconut oil, 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.