Mini Blueberry Muffins

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www.theconsciousplantkitchen.com

These Mini Blueberry Muffins are low-calorie, 5-ingredient muffins made with no eggs, no dairy, and no refined sugar for a quick and easy kid snack.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/mini-blueberry-muffins/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: mini muffins

Calories: 59.8kcal

Author: Carine Claudepierre

Ingredients

2 cups Self rising flour (note 1)
⅔ cup Unrefined Cane Sugar (note 2)
¾ cups Almond Milk (note 3)
⅓ cup Light Olive Oil (note 4)
1 ½ cups Wild Blueberries fresh or frozen (note 5)

Optional - recommended for extra flavors

1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
½ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line three 12-mini holes muffin trays with mini muffin paper liners. Slightly spray with oil. Set aside.
In a small mixing bowl, whisk almond milk, olive oil, and vanilla extract, if used. Set aside.
Use a rubber spatula to stir in self-rising flour, sugar, salt, and cinnamon, if desired.
Combine using a rubber spatula to bring all the ingredients together, forming a smooth batter.
Fold in the wild blueberries, fresh or frozen, and stir until just combined.
Divide the batter evenly into the 36 mini muffins.
Bake the three 12-hole mini muffin pans on the center rack of your oven, one pan just under the middle rack, one just over, for 20-25 minutes at 350°F (180°C), rotating pans levels after 7 and 14 minutes. Bake until all the mini muffins are golden brown and a pick inserted in the center comes out clean.
If you can fit only one pan in the center rack of your oven, keep the remaining batter at room temperature until the first batch is baked. Then, bake the remaining batter following the same instructions.
Let the mini muffins cool down on a rack at room temperature for 30 minutes before eating.

Equipment

12-Hole Muffin Pan

Notes

Note 1: 2 cups of self-rising flour are equivalent to 2 cups of all-purpose flour, in which you must stir 4 teaspoons of baking powder.

Note 2: Any crystal sugar can be used, like white sugar, brown sugar, coconut sugar, or unrefined cane sugar. You can't use maple syrup as the texture of the muffins will be dense.

Note 3: Any milk, like oat milk, soy milk, or coconut milk, works as well.

Note 4: Any low-flavor oil or melted plant-based butter can be used.

Note 5: Use mini blueberries to ensure a great ratio of batter to fruit. They are often called wild blueberries in the shop. You can use fresh or frozen blueberries, you don't need to thaw them before adding them to the batter.

Storage: Store the mini muffins for up to 4 days in the fridge in an airtight container or freeze them for up to 1 month in Ziploc bags. Thaw 1 hour before eating at room temperature.

Nutrition