Mini Blueberry Muffins

4 dozen (serving size: 2 muffins)

Cost per Serving:



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2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
3/4 cup milk
2/3 cup vegetable oil
1 1/4 cups sugar
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)


Prep: 10 Minutes
Cook: 20 Minutes

1. Preheat oven to 375°F. Mist 2 24-cup miniature-muffin tins with cooking spray.

2. In a bowl, mix flour, baking powder, cinnamon and salt. In a separate bowl, whisk eggs, milk, oil, sugar and vanilla. Stir dry ingredients gently into milk mixture. Fold in berries.

3. Spoon batter into muffin tins so they're 3/4 full. Bake until a toothpick inserted into center of a muffin comes out clean, 15 to 20 minutes. Let cool in pans on wire racks for 5 minutes, then turn muffins out onto racks. Serve warm.

Created date

June 2009

Nutritional Information

Calories 155
Fat 7 g
Satfat 1 g
Protein 2 g
Carbohydrate 21 g
Fiber 1 g
Cholesterol 19 mg
Sodium 77 mg