Blueberry Mini Muffins

• portions: 12 servings
• temps actif: 10 minutes
• temps total: 22 minutes

Ingrédients

1 cup all-purpose flour

1/3 cup sugar (or maple syrup)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup plain Greek whole milk yogurt (or regular style yogurt)

1/4 cup unsalted butter (melted and slightly cooled)

2 eggs (lightly beaten)

2 teaspoons pure vanilla extract

1 cup blueberries (fresh or frozen; frozen wild blueberries are a perfect size for this recipe)

1 tablespoon fresh lemon zest and fresh lemon juice, OR 1 teaspoon cinnamon (optional)

Instructions

Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.

In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, stir together the yogurt, eggs, butter, and vanilla.

Gently stir the yogurt mixture into the flour mixture.

Stir in the blueberries.

Divide batter among the prepared muffin tin, filling about to the edge. (You'll use about 1 1/2 tablespoons in each mini muffin cup.)

Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.

(To make these as full-size muffins, use a 12-cup muffin pan and bake for 16-18 minutes.)

Remove from oven, and let cool in the pan for 2 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.

Serve slightly warmed or at room temperature.

Notes

•Dairy-free: Use a nondairy Greek-style yogurt like the plant-based options from Siggi’s and a neutral oil like canola in place of the butter. Or, use nondairy milk the batter will be a lot runnier but it will still work.

•Egg-free: Omit the eggs. Add ½ cup milk and use ¾ teaspoon baking soda.

•Gluten-free: Use cup for cup gluten-free all purpose flour.

•Whole-wheat: Sub in whole wheat flour for the all purpose in the same amount and add 2 tablespoons milk. Check for doneness on the lower end of the baking time.

•Lower sugar: Reduce the sugar to ¼ cup if desired.

Nutrition

• Taille de Portion: 2 muffins
• Calories: 123 kcal
• Lipides Totaux: 5 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 2 g
• Acides Gras Trans: 1 g
• Cholestérol: 38 mg
• Sodium: 147 mg
• Glucides Totaux: 16 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 7 g
• Protéines: 4 g