Blueberry Mini Muffins
These easy blueberry mini muffins are made lighter with greek yogurt. A delicious bite sized snack!
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: Breads & Muffins
Cuisine: American
Keyword: blueberry mini muffins
Servings: 24 mini muffins
Author: Joy Shull
- 1 cup plain full fat greek yogurt
- ¼ cup butter melted
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup pure maple syrup
- 1 ½ cups all purpose flour
- 1 cup fresh blueberries rinsed and patted completely dry
Whisk together the flour, salt, baking soda, and baking powder in a bowl
In a separate bowl, whisk together the greek yogurt, lemon zest, maple syrup, vanilla extract, and melted butter. Add the eggs and whisk to combine.
Add the dry ingredients to the wet and stir until just combined with a rubber spatula
Fold in the blueberries
Grease a mini muffin tin and distribute the blueberry muffin batter evenly into the 24 cups
Bake the blueberry mini muffins at 350 degrees for 12-15 minutes, until a toothpick inserted comes out clean. Allow to cool 3-5 minutes, then run a knife along the edge to remove the muffins onto a wire cooling rack
Store leftovers in an airtight container or bag in the fridge
Calories: 79kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 89mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 0.5mg