Muffins seem to be growing in size – at bakeries and coffee shops, anyway – I come across some so enormous we cut them into wedges to share, like a small cake. At home I sometimes like to bake mini muffins – they cook quickly and are great to pack along for a picnic or snack at the wading pool. They’re perfect for little hands, and don’t take as long to eat as a full-sized muffin. Because they’re only a few bites, you generally don’t wind up with a crumby muffin stump.
Mini muffin tins are easy to find in most department stores – I seem to always come across them at garage sales for under a dollar – and you can buy small paper liners, or spray your pan with nonstick spray. This basic recipe will take on any number of additions well – try adding other berries or chopped fruit, raisins, nuts, chocolate chips, grated apple or cheese.
Blueberry Mini Muffins
To bake these as full-sized muffins, simply fill sprayed or paper-lined muffin cups (the regular sized ones) and bake for 20-30 minutes, until golden and springy to the touch.
2 cups (500 mL) all-purpose flour (or use half all-purpose, half whole wheat)
1/2 cup (125 mL) sugar
1 Tbsp. (15 mL) baking powder
1/2 tsp. (2.5 mL) salt
1 cup (250 mL) milk
1/4 cup (60 mL) butter, melted, or canola oil
1 large egg
1 cup (250 mL) fresh or frozen (don’t thaw them) blueberries
Preheat the oven to 400°F. Spray mini muffin cups with non-stick spray, or line them with paper liners.
In a large bowl, combine the flour, sugar, baking powder and salt.
In a medium bowl, stir together the milk, melted butter or oil and egg. Make a well in the dry ingredients and pour in the wet ingredients.
Gently stir with a spatula, adding the blueberries after you’ve stirred a few strokes. Mix the batter just until it’s blended. Don’t worry about getting all the lumps out – over mixing will make your muffins tough.
Fill your prepared muffin cups almost to the top and bake for 15-20 minutes, or until the muffins are golden and springy to the touch. Makes about 3 dozen.