Description
Delicious Mini Blueberry Muffins for Perfect Mornings
Ingredients
Scale
- 1 cup whole milk
- 1 tbsp apple cider vinegar
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup maple syrup
- 1 3/4 cups white whole wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger (optional)
- 1/2 tsp kosher salt
- 1/4 cup blueberry jam
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F and prepare a 24-cup mini muffin pan with paper liners.
- Whisk together the whole milk, apple cider vinegar, melted coconut oil, eggs, maple syrup, and vanilla extract until well-combined.
- Combine the dry ingredients by adding flour, baking soda, cinnamon, ginger (if using), and salt to the wet mixture and mix gently.
- Dollop the blueberry jam over the batter, then add the blueberries and stir gently to swirl.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 12-14 minutes for mini muffins or 20-22 minutes for regular muffins until a toothpick comes out clean.
- Cool for about 5 minutes before releasing them from the pan.
Notes
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 7 g
- Sodium: 105 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg