Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup (120g) plain Greek yogurt or sour cream
  • ⅓ cup (80ml) vegetable oil or melted butter, cooled slightly
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
  • Powdered sugar (icing sugar) for dusting (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease your mini muffin pan or line with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate small bowl, whisk together the egg, Greek yogurt (or sour cream), oil (or melted butter), and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined. Avoid overmixing.
  5. Gently fold in the blueberries. Distribute them evenly throughout the batter.
  6. Spoon the batter into the prepared mini muffin cups, filling each about ¾ full.
  7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffin balls cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Once cooled, dust with powdered sugar for a touch of elegance. Then, tuck in and enjoy!