Mini Vanilla-Blueberry Muffins

Muffins are great grab-n-go food. This recipe creates moist and delicious muffins, rich with vanilla and a bite of blueberry. This is fast and easy-you can make them any time.

While most muffins are not topped, you can certainly consider it. Use Orange or cream cheese frosting, for example. Or, a decorative colored sugar so the top glistens.

In this case, use a silicone mini muffin pan. It makes releasing and cleaning up a snap. You can also use a regular-sized muffin pan if you prefer.

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Mini Vanilla-Blueberry Muffins

Muffins are great grab-n-go food. This recipe creates moist and delicious muffins, rich with vanilla and a bite of blueberry. This is fast and easy-you can make them any time.

While most muffins are not topped, you can certainly consider it. Use Orange or cream cheese frosting, for example. Or, a decorative colored sugar so the top glistens.

In this case, use a silicone mini muffin pan. It makes releasing and cleaning up a snap. You can also use a regular-sized muffin pan if you prefer.

Ingredients

• 2 sticks salted butter (room temperature)
• 1 cup white sugar
• 2 large eggs (room temperature)
• 2 cups flour
• 2 tsp vanilla extract
• 1 tsp vanilla powder
• 2 tsp baking powder
• 1 cup whole milk (room temperature)
• 1 container giant blueberries

Instructions 

• Preheat the oven to 400 degrees F.
• Spray the silicone pan lightly.
• Cream the butter until it’s light and fluffy.
• Slowly mix in the sugar, followed by the eggs and vanilla extract.
• Blend all your dry ingredients together.
• Slowly add it to the butter mix, making sure everything is well integrated.
• Put the muffin pan in the lower part of your oven for 18 minutes.
• Test with a toothpick. If it comes out clean they’re done.
• Cool completely before popping out of the pan.
• You can use a food storage bag to keep them fresh.