Muffins are great grab-n-go food. This recipe creates moist and delicious muffins, rich with vanilla and a bite of blueberry. This is fast and easy-you can make them any time.
While most muffins are not topped, you can certainly consider it. Use Orange or cream cheese frosting, for example. Or, a decorative colored sugar so the top glistens.
In this case, use a silicone mini muffin pan. It makes releasing and cleaning up a snap. You can also use a regular-sized muffin pan if you prefer.
Mini Vanilla-Blueberry Muffins
Muffins are great grab-n-go food. This recipe creates moist and delicious muffins, rich with vanilla and a bite of blueberry. This is fast and easy-you can make them any time.While most muffins are not topped, you can certainly consider it. Use Orange or cream cheese frosting, for example. Or, a decorative colored sugar so the top glistens.In this case, use a silicone mini muffin pan. It makes releasing and cleaning up a snap. You can also use a regular-sized muffin pan if you prefer.
Ingredients
- 2 sticks salted butter (room temperature)
- 1 cup white sugar
- 2 large eggs (room temperature)
- 2 cups flour
- 2 tsp vanilla extract
- 1 tsp vanilla powder
- 2 tsp baking powder
- 1 cup whole milk (room temperature)
- 1 container giant blueberries
Instructions
- Preheat the oven to 400 degrees F.
- Spray the silicone pan lightly.
- Cream the butter until it’s light and fluffy.
- Slowly mix in the sugar, followed by the eggs and vanilla extract.
- Blend all your dry ingredients together.
- Slowly add it to the butter mix, making sure everything is well integrated.
- Put the muffin pan in the lower part of your oven for 18 minutes.
- Test with a toothpick. If it comes out clean they’re done.
- Cool completely before popping out of the pan.
- You can use a food storage bag to keep them fresh.
