I love grab and go breakfast options. Small little treats that go perfectly with your morning coffee that you can throw in your bag before rushing out the door.
These mini muffins are perfectly bite-sized. What I love most about them is that they are not overly sweet. Ava and I thought they were perfect for our morning coffee and tea. Recently on the weekends, I’ve been foaming our milk to pour in our coffee and tea. Our warm creamy mugs and these little muffins were the perfect way to start our weekend. Ava loved how these muffins fit perfectly in her hand, allowing her to grab two at a time.
I was hoping this batch would last the weekend and into the week, but I was mistaken. They were gone by afternoon. I made a new batch to start our Monday morning off right.
Mini Blueberry Muffins Recipe Type: breakfast Cuisine: american Author: Petitfoodie Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 12 mini muffins These mini blueberry muffins are semi-sweet and perfectly sized. Ingredients 6 T butter, softened 1/3 C sugar 1 egg ½ C skim milk ½ t vanilla extract ½ C AP flour ½ C whole wheat pastry flour ¼ t baking soda ¼ t baking powder Pinch salt ½ C blueberries Instructions Preheat oven to 425* Prepare mini muffin tin. Combine flours, baking soda and powder, salt. Set aside. In medium bowl mix butter and sugar until creamed. Add in egg and vanilla. Pour in milk. In small bowl add berries and 2 T of the flour mixture. Toss berries gently until lightly coated. Fold flour into the wet mixture. Fold in blueberries, gently. Fill mini muffin tin. Only fill half way up each muffin. Bake for 8-10 minutes. Sprinkle with sugar when slightly cooled. 3.2.1230
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