I adore anything minis, so when I was asked to make something with blueberries, I immediately jumped into action and baked these mini blueberry cupcakes. These are moist and tender, and just the perfect amount of sweetness. The recipe is based from Jordan Marsh’s Blueberry Muffins, although I did make some small changes into it. The recipe calls this as muffins, but I think the recipe is more of for cupcakes. I excluded the mashing of blueberries and added a little bit of cinnamon into the batter. I reduced the amount of sugar, and added a couple of tablespoons of sour cream for that extra tenderness. I was contemplating whether to frost this mini cupcakes, but I think that these are already good as it is, so I didn’t bother with frosting. This has become one of my favorite on-the-go snacks at work!
- ½ cup softened butter, or coconut oil
- 3/4 cups sugar
- 2 large eggs, room temperature
- 2 cups flour
- ½ teaspoon salt
- 1 tsp ground cinnamon
- 2 teaspoons baking powder
- ½ cup almond milk (or regular dairy milk)
- 2 tbsp sour cream
- 2 cups blueberries
- 1 teaspoon vanilla extract (optional)
- 3 teaspoons sugar for sprinkling on top (optional)
Start by mixing and sifting the dry ingredients (flour, ground cinnamon, baking powder, and salt).
Take about 2 tablespoons of the dry mixture and place it in a small bowl.
Toss the blueberries in the small bowl with 2 tbsp of dry mixture, making sure that all blueberries are covered with flour. This prevents the blueberries from sinking into the bottom of the cakes. Set aside. (If using frozen blueberries, there’s no need to thaw. )
In a mixing bowl, whisk sugar, eggs and coconut oil (or softened butter) until light and fluffy, about 5-7 minutes.
Add 1/4 cup milk into the mixing bowl, mix, then 1/2 of the dry mixture. Add the rest of the other 1/4 cup of milk then the rest of the dry ingredients.
Mix two tablespoons of sour cream into the mixture and mix until well combined. If using vanilla extract, add it into the mixture as well.
Toss the floured blueberries into the mixture and gently fold them in.
Using a cookie scoop or a tablespoon, scoop the blueberry cupcake batter into mini muffin pans covered with a cupcake liner or greased with oil.
This is optional, but you can also topped off the cupcakes with a sprinkle of sugar.
Bake in a preheated oven at 375 degrees F for about 10-15 minutes or until a toothpick inserted comes out clean.
If preferred, you can top this with a lemon glaze, or even a cream cheese frosting. Just make sure to let it cool completely before frosting the cupcakes.
Store in an airtight container or in a ziplock plastic bag.
I like to keep a batch of this in my freezer, store in a ziplock plastic bag, so whenever I’m craving for a snack or something sweet, I can just grab 3-4 pieces of these mini cupcakes, then warm them in the microwave for about 30-45 seconds, and there you go! Warm mini blueberry cupcakes available for snacking.