Mini Blueberry Lemon Muffins
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These Mini Blueberry Lemon Muffins make the best on-the go breakfast for busy mornings! Each muffin is packed with blueberries and zesty lemon flavor!
PIN Mini Blueberry Lemon Muffins to try later!
These blueberry lemon muffins are moist, filled with fresh blueberries and have a zesty lemon flavor. Everyone loves muffins and they are even better when they are mini! They are extra moist because these muffins are made with creamy yogurt. Enjoy these muffins for a quick on-the-go breakfast, snack or even dessert!
You also don’t need a mixer for this recipe, just a simple good old-fashioned whisk and wooden spoon. These muffins can be ready from start to finish in less than 45 minutes. Hints of vanilla, lemon and blueberries make an exquisite combination that your taste buds will thank you for.
To make these muffins even prettier, add a pinch of sparkling sugar to the tops before baking. Kids will love when they sparkle!
EASY KID FRIENDLY MUFFINS
These Mini Blueberry Lemon Muffins make the best treat for your kids’ lunchbox! They will be pleasantly surprised when they see these delicious treats and love how mini these are. They don’t have a ton of sugar so you don’t have to feel bad about treating your kids- plus they will get plenty of blueberries in each bite.
Some other fun and mini sized treat for kids are my Mini M&M Cookies and Mini Cheesecake Bites.
INGREDIENTS NEEDED TO MAKE MINI BLUEBERRY LEMON MUFFINS
- Flour
- Baking powder
- Salt
- Butter
- Sugar
- Egg
- Lemon juice
- Vanilla extract
- Milk
- Vanilla yogurt
- Blueberries
HOW TO MAKE MINI BLUEBERRY LEMON MUFFINS
- Preheat oven to 350 degrees and spray a mini muffin pan with nonstick cooking spray and set aside.
- In a medium bowl, combine flour, baking powder and salt. Stir to combine.
- In a small bowl whisk together the melted butter, sugar, egg, lemon juice, vanilla extract, milk, and yogurt until combined. Add the flour mixture and mix until all ingredients are incorporated. Fold in the blueberries just until combined.
- Evenly distribute the muffin batter into the muffin pan and bake for 15-18 minutes. Insert a toothpick in the center of a muffin and make sure it comes out clean. If it does, the muffins are baked all the way. Cool for a few minutes before serving, enjoy!
LEFTOVERS
- Store these muffins in an airtight container on the counter for up to 3 days or in the refrigerator for up to 1 week
- You can also freeze the muffins in an airtight container or large ziplock bag for up to 3 month. When ready to defrost thaw out on the counter for a few hours and reheat in the oven or microwave
LOOKING FOR OTHER DELICIOUS KID SNACK IDEAS?
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- Healthy Chocolate Muffins
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Mini Blueberry Lemon Muffins
Ingredients
- 1 cup all-purpose flour or whole wheat
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup butter; melted
- 1/2 cup sugar
- 1 egg
- 2 Tbsp. lemon juice
- 1/2 tsp. vanilla extract
- 1 Tbsp. milk
- 1/4 cup vanilla yogurt
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees and spray a mini muffin pan with nonstick cooking spray and set aside.
- In a medium bowl, combine flour, baking powder and salt. Stir to combine.
- In a small bowl whisk together the melted butter, sugar, egg, lemon juice, vanilla extract, milk, and yogurt until combined. Add the flour mixture and mix until all ingredients are incorporated. Fold in the blueberries just until combined.
- Evenly distribute the muffin batter into the muffin pan and bake for 15-18 minutes. Insert a toothpick in the center of a muffin and make sure it comes out clean. If it does, the muffins are baked all the way. Cool for a few minutes before serving, enjoy!
Notes
- Store these muffins in an airtight container on the counter for up to 3 days or in the refrigerator for up to 1 week.
- You can also freeze the muffins in an airtight container or large ziplock bag for up to 3 month. When ready to defrost thaw out on the counter for a few hours and reheat in the oven or microwave.
