Mini Blueberry Muffins
School is back in session. Keep mornings simple with these fresh and fruity mini blueberry muffins. Each one is baked full of fresh blueberries and topped with a tangy lemon glaze. They’re a delightful breakfast or snack option that the entire family with love!
Make This Recipe
Ingredients
Blueberry Mini Muffins
1 1/2 cups of flour
3/4 cup granulated sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 cup whole milk
1 1/2 tsp. vanilla extract
1/3 cup vegetable oil
1 Large Eggland's Best Egg
1 cup of fresh blueberries
Lemon Glaze
1 cup powdered sugar
1 tbsp. fresh lemon juice
2 tsp. lemon zest
1 tbsp. milk
Preparation
- Heat oven to 400 degrees.
- Spray mini muffin pan with cooking spray.
- In a large bowl mix flour, sugar, baking powder, and salt. Stir until combined.
- Add in milk, vanilla extract, and vegetable oil. Mix.
- Fold fresh blueberries into batter.
- Add spoonful of mixture to each muffin pan cavity.
- Bake for 15-20 minutes or until tops become golden brown.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 2552 |
| Fat | 79.6g |
| Saturated Fat | 17.2g |
| Cholesterol | 13mg |
| Sodium | 656mg |
| Carbohydrates | 446.5g |
| Dietary Fiber | 9.1g |
| Protein | 25.1g |