Mini Blueberry Muffins 

These mini blueberry muffins from I Heart Eating are tender bites bursting with fresh blueberries and topped with a crunchy sugar crust. They take under 30 minutes from start to finish, making them ideal for breakfast, lunchboxes, or afternoon snacks. With simple pantry ingredients and quick steps—like a milk‑plus‑lemon juice mix that mimics buttermilk—they deliver light, moist texture every time. A sprinkle of turbinado sugar on top adds delightful crunch and visual appeal. Perfect for meal prep or spontaneous baking—easy, quick, and crowd‑pleasing. 

Ingredients

For the Mini Muffins:
1 cup milk
1 teaspoon fresh lemon juice
1 large egg, beaten
1 large egg white
¼ cup vegetable oil
1 teaspoon vanilla extract
1 cup granulated sugar
2¼ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup fresh blueberries
Turbinado sugar for topping (optional) 

Directions

1. Preheat oven to 400 °F. Line two mini muffin pans (40 cups) with liners or grease well. 

2. In a measuring cup, whisk milk and lemon juice; let sit 2 minutes to thicken.
   
   

3. In a bowl, whisk milk mixture, egg, egg white, vegetable oil, and vanilla.
   
   

4. In another bowl, whisk sugar, flour, baking powder, baking soda, and salt.
   
   

5. Pour wet ingredients into dry; mix until just combined (batter will be thick).
   
   

6. Fold in blueberries gently.
   
   

7. Spoon batter into mini muffin cups until about ⅔ full. Sprinkle turbinado sugar on top if using. I
   
   

8. Bake 10–13 minutes or until a toothpick inserted near center comes out clean.
   
   

9. Cool muffins in pan for a few minutes, then transfer to a wire rack to cool completely.
   
   

Nutrients (estimated per mini muffin)

Calories: ~120 kcal
Carbohydrates: ~20 g
Protein: ~2 g
Fat: ~4 g (Monounsaturated ~2 g, Saturated ~1 g)
Fiber: ~1 g
Sugar: ~10 g
Sodium: ~80 mg
Potassium: ~40 mg
Vitamin C: ~2 mg
Vitamin A: ~30 IU
Calcium: ~20 mg
Iron: ~0.5 mg