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Mini Muffins (Banana or Blueberry) - Quick, Tender, and Perfect for Snacking

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 large egg, room temperature
  • 1/3 cup neutral oil (canola, vegetable, or light olive)
  • 1/3 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • For Banana Version: 1 medium ripe banana, well mashed (about 1/2 cup)
  • For Blueberry Version: 3/4 cup fresh blueberries (or frozen, unthawed), plus 1 teaspoon flour for tossing
  • Optional: 1–2 tablespoons coarse sugar for sprinkling on top

Method
 

  1. Prep the pan: Heat oven to 375°F (190°C). Line a 24-cup mini muffin tin with liners or grease lightly.
  2. Mix dry ingredients: In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  3. Mix wet ingredients: In a separate bowl, whisk egg, oil, yogurt, and vanilla until smooth.
  4. Choose your flavor: For banana, stir the mashed banana into the wet mixture. For blueberry, toss berries with 1 teaspoon flour to prevent sinking.
  5. Combine: Add wet ingredients to dry. Stir gently just until no dry streaks remain. If making blueberry, fold berries in last. Do not overmix.
  6. Fill the cups: Divide batter evenly—each cup about 3/4 full. Sprinkle tops with coarse sugar if you like.
  7. Bake: Bake 10–13 minutes, until tops are set and a toothpick comes out with a few moist crumbs.
  8. Cool: Let muffins rest in the pan 5 minutes, then transfer to a rack to cool. Enjoy warm or at room temperature.