Ah, the infamous blueberry muffin. Do you find yourself in search of the perfect one? You know, it’s like looking for the perfect chocolate chip cookie recipe or the perfect take-out pizza place. Perhaps it’s the food blogger in me, or that I’m a perfectionist, or a combination of both that keeps me on the go to until I have found the perfect whatever. As soon as I heard the angels singing as I bit into this scrumptious blueberry muffin, I knew it was a winner.
These muffins are loaded with fresh blueberries and have a touch of lemony goodness. Oh yeah, and they are light because they have less fat and calories than a typical blueberry muffin. (Actually quite a lot less.)
Light Mini Blueberry Muffins Recipe
(Makes 20 miniature sized muffins)
- 1 and 1/4 cups all-purpose flour
- 1/2 cup cake flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/4 teaspoon lemon zest
- 3/4 cup plain low fat Greek yogurt
- 1 cup blueberries
(Optional) For the sugar topping:
- 2 tablespoons butter, melted
- 1/4 cup white sugar
- Preheat the oven to 375 degrees F.
- Grease 20 miniature sized muffin cups and set the baking pan aside.
- In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
- In a large bowl, cream the butter and sugar.
- Beat in the egg, vanilla extract, lemon juice, and lemon zest.
- Beat in 1/3 of the dry ingredients and half of the yogurt. Then beat in another 1/3 of the dry ingredients and the remaining half of the yogurt. Last, beat in the remaining 1/3 of the dry ingredients. Mix each step just until the flour mixture is incorporated. Be careful not to over mix.
- Gently fold in the blueberries with a spatula.
- Pour the muffin batter evenly into 20 greased miniature muffin tins.
- Bake them in the preheated oven for about 11 minutes or until a tester inserted comes out clean.
- Let them cool in the pan for about 5 minutes and then move them to a wire rack to finish cooling.
- (Optional) Once the muffins have cooled, dip the top of each muffin into a bowl of melted butter, then immediately dip the top into a bowl of white sugar.
Adapted from: The America’s Test Kitchen: Family Baking Book
Muffins are super easy and quick to whip up. Head on over to my Baking Muffins 101 page if you’d like some handy dandy tips.
Have you ever had one of those weeks where you are crazy busy, overwhelmed, and find it hard to concentrate? That is me this week, so to help keep me from rambling on and on, I’m going to make a list of why these blueberry muffins are amazeballs.
1. They have a fluffy and light texture. I am not a fan of dense, heavy, or greasy muffins. They’re just not my thing.
2. They are super moist. Thank you, Greek yogurt! (Side note, you do have to use “Greek” yogurt because it’s thicker than the regular stuff. If you use the regular yogurt they might come out soggy.)
3. The blueberries are the shining star here (duh, they’re called blueberry muffins for a reason), but there is also a hint of lemon flavor going on too. The zesty-ness enhances the flavors of the blueberries and takes the flavor pallet to another level. In order words, you’re not eating a boring white muffin with purple spots. These are all about flavor, flavor, flavor. 🙂
4. If you skip the sugar topping, then these blueberry muffins are truly a lighter and healthier recipe than most other muffin recipes because they have less sugar and butter in them. And guess what? They are still as tasty as the full fat heavy duty ones. In fact, I think these are more delicious! No one in my family even realized that these were made with less sugar and butter. Scooooooooooooooooooore!
I’ve made these blueberry muffins with and without the sugar topping, depending on how many calories I was counting that day. Both taste delicious, but I will say that I prefer them with the sugar topping… Hello, there’s more sugar and I’m a sweet junkie. The sugar topping adds awesome crunchy sweetness to every bite. You can even switch up which kind of sugar you use. I’ve tried the bigger decorative crystals of sugar and of course my old stand-by of powdered sugar.
I’ve also made these blueberry muffins with more lemon zing to them because blueberry and lemon is a rockin’ flavor combo. (Yes, I’ve made a lot of blueberry muffins recently but this recipe is that versatile and delicious!) If you want the lemon flavor to pop in these little guys, then simply double the amount of lemon juice and zest. Technically they’d be more of a “lemon blueberry muffin” or “blueberry lemon muffin” but titles aren’t important. You’re still getting a yummy muffin. In fact, my husband and dad prefer this lemony batch.
How crazy adorable are these in miniature form? It’s bad when I sit here counting how many I could eat to be the equivalent of one normal sized muffin. As if I need to justify eating three of them in one sitting.
I guess being a perfectionist isn’t so bad. After all, it got me to this muffin recipe. Actually I fell in love with my Light Chocolate Chip Muffins that I made a few months ago, which is a slight variation of this muffin recipe.
Do you have a favorite blueberry muffin recipe? If yes, how does it differ from this one?
Here are some other beautiful blueberry beauties.