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Blueberry Mini Muffins

Ingredients

  • 1 large egg
  • 2 Tbsp canola oil
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp vanilla extract
  • 1/2 tsp grated orange zest
  • 1/2 cup fresh or frozen blueberries
  • 1 cup master muffin mix OR

SUBSTITUTE THE FOLLOWING IF YOU DON'T HAVE MASTER MUFFIN MIX ON HAND

  • 1/3 cup all purpose flour
  • 1/3 cup whole wheat flour
  • 2 Tbsp wheat bran
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp packed brown sugar

Instructions

  1. Preheat oven to 400F. Spray 24 mini muffin pan with cooking spray or line with paper liners.

  2. Beat together egg, oil, yogurt and vanilla.

  3. Stir in orange zest and blueberries.

  4. Add muffin mix (or pre-mixed dry ingredients listed above) and stir until just evenly moistened. (Batter is thick)

  5. Spoon batter into about 16 prepared muffin tins. Bake until golden brown and toothpick comes out clean (about 13 minutes, or a little less). Let muffins cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.

  6. Refrigerate in airtight container for up to 3 days, or seal in a ziploc freezer bag for up to 3 months.

Recipe Notes

Recipe Credit to Kim Laidlaw - from her book Baby & Toddler On the Go