Blueberry Mini Muffins

Is there anything better than a warm, fluffy, light, fresh-out-of-the-oven blueberry muffin? Holy crap, these are good. 

Winner of the biggest fan of the blueberry muffin is my daughter, Leah Kate. That girl is tiny but can put down some blueberry muffins. Of course, then I found one in her carseat. Along with 47 goldfish, 16 raisins, 5 pieces of graham cracker and a baby doll binky I'd been looking for about a month. This girl is an adorable tornado. 

These little blueberry muffins are incredibly easy, biggest thing is not to over mix otherwise they will be tough and not light and fluffy. You could also add other kinds of berries or chocolate chips too. Oh man, melty chocolate chips in these would be soooo good. 

Try these out and let me know what you think! Also head over to Facebook and Instagram and follow me @lolosdesserts. 

Ingredients

2 cups all-purpose flour

1/3 cup brown sugar

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup whole milk

1 stick (1/2 cup) butter, melted

2 eggs beaten

2 teaspoons pure vanilla extract

1 tablespoon lemon juice

1 tablespoon vegetable oil

1 cup blueberries (could substitute with chocolate chips if you are feeling fancy)

Directions

1. Preheat oven to 400 degrees. Spray a mini muffin tin with non stick spray.

2. In a bowl whisk together flour, sugars, baking powder and salt. Set aside.

3. In a separate bowl whisk together the milk, butter, eggs, vanilla, lemon juice and vegetable oil.

4. Add wet mixture into dry mixture and stir until combined. Fold in the blueberries, careful not to over mix.

5. Spoon batter into muffin cups, just to the top. Bake for 8-10 minutes or until a toothpick comes to clean. (If making regular size muffins, increase baking time to about 13-15 minutes)

6. Cool in the pan for 5 minutes and then transfer to a wire rack. These taste amazing when warm still. Enjoy!