My church recently hosted a vacation Bible school for the community children and I needed to bring a snack for my kids on one of the nights. I was in charge of almost 25 5-year-olds! Can you believe that! So, I came across this mini blueberry muffin recipe and knew it would be a perfect match for little hands and tiny tummies. I was able to triple this recipe with ease. The kiddos loved the “baby muffins” as they called them.
Check out what my friend Gloria had to say about this recipe:
The mini muffins weren’t justa hit with the kindergarten kids but also with the middle school class!
It’s safe to say that all the kids at VBS loved these mini coffee cake muffins.
Ingredients
1/2 cup Domino light brown sugar
1 tablespoon Domino white sugar
1 1/2 teaspoons McCormick cinnamon
1/4 cup Kerrygold unsalted butter, melted
2/3 cup Gold Medal flour
2 cups Gold Medal flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Morton salt
1/2 cup Kerrygold unsalted butter, softened
3/4 cup Domino white sugar
1/3 cup plain Greek yogurt
1/3 cup milk (I used 2%)
2 Eggland’s eggs
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
Directions
Preheat oven to 350 degrees. Spray a 12-count mini cheesecake pan or mini muffin tin with cooking spray. Set aside.
Topping: add brown sugar, white sugar, cinnamon, melted butter, and flour to a medium bowl. Stir to thoroughly combine. Set aside.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In another, large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes.
Add milk and yogurt, beat until combined.
Add in eggs, one at a time, followed by vanilla extract. Beat until combined.
Slowly add in flour mixture and stir until just combined.
Spoon batter into prepared tins about halfway full.
Sprinkle crumb mixture on top of batter.
Bake for 15-20 minutes, or until toothpick inserted into middle comes out clean.
Remove from oven and let cool completely.
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Quick Tip: These little muffin bites freeze well!