Easy to make and naturally sweetened, One-Bowl Blueberry Mini-Muffins are the perfect size for a snack or treat!
Blueberry season is in full swing and it only seems right to whip up a batch of mini-muffins to celebrate.
In the spirit of blueberries, we’ve been digging this recipe for Blueberry Muffins Zucchini Breakfast Cookies a few weeks back, because they are so quick to throw together, perfect for on-the-go, and they pack in some veggies, which is always a bonus in my book.
Once you’ve had your fill of breakfast cookies, though, it seems only right to move on to muffins. The tiny-little-perfectly-sweet-bursting-with-blueberries kind of muffins.
I wanted to make these muffins mini because I’ve been on a bit of a lunch box recipe kick lately (exhibit A: One-Bowl Lunchbox Energy Bites) and mini-muffins pack perfectly into lunch boxes.
They’re also the perfect size for little ones who can’t handle a giant-sized muffin. Plus, one or two (or let’s be honest, three) make an excellent afternoon snack no matter what age you are.
These have been so popular around here I’ve been making double batches and freezing half for later in the week. They can actually go directly from the freezer into a lunch box and will defrost by lunch. Love that!
If you have little ones in your life you should definitely invite them into the kitchen to help stir the batter and add the blueberries on top. I hope you’ll grab some fresh blueberries and make these soon. Now, let’s make some One-Bowl Blueberry Mini-Muffins.
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Invite your child to stir the batter, scoop it into the muffin tins, and add the blueberries on top.
2 | Add a bit more maple syrup if you prefer a sweeter muffin.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Naturally Sweetened and Vegetarian
One-Bowl Blueberry Mini-Muffins
- ⅓ cup melted coconut oil
- 2 large eggs
- ⅓ cup unsweetened applesauce
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 ½ cup oat flour*
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1 cup fresh blueberries
- Heat the oven to 350F.
- In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, and vanilla extract.
- Add the oat flour, baking soda, salt, and cinnamon. Stir until well incorporated.
- Pour in the blueberries and gently stir until just combined, being careful not to break them up into the batter.
- Spoon 1 heaping tablespoon of the batter into a greased mini-muffin pan. Top with three blueberries, then continue filling two muffin pans with the batter.
- Bake for 12-15 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.