Mini Blueberry Muffins Simples Recipe Ever 

These little blueberry muffins are just like the original! Moist, fluffy, and loaded with fresh blueberries, they make a tasty breakfast or snack.   

– 2 cups all purpose flour – 2 tsp baking powder – ½ tsp salt – 4 tbsp unsalted butter, melted – ¼ cup canola oil – 1 cup granulated sugar – 2 large eggs  – ½ cup greek yogurt – ½ cup milk – 1 tsp vanilla extract – 2 cups blueberries, rinsed and dried



Heat the oven to 375 F. Insert mini cupcake liners into a 24-cup pan. Mix flour, baking powder, and salt in a bowl.


Mix the melted butter, oil, sugar, eggs, vanilla essence, greek yoghurt, and milk until smooth. Mix the dry and wet components until smooth and lump-free.


For bakery-style blueberry muffins, rest batter for 20-30 minutes. Use a tablespoon cookie scoop to fill each small muffin liner with blueberry mini muffin batter.


Bake the muffins for 14-16 minutes until the edges are gently brown and the tops spring back when softly touched.


After 10 to 15 minutes, let the muffins cool in the pan. Take them out of the pan gently and savour!

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