Dollop of Dough
Soft and fluffy mini blueberry muffins that are nostalgic with juicy blueberries in every bite.
These mini blueberry muffins are like a taste of childhood! They're the perfect sweet breakfast or snack to take on the go. They're soft and topped with a buttery streusel.
Flour, baking powder, cinnamon, salt, granulated sugar, brown sugar, butter, oil, egg, vanilla, Greek yogurt, and buttermilk.
Prepare the crumble topping by combining a little flour, sugar, and melted butter with a fork until it looks sandy.
Whisk the all purpose flour, baking powder, cinnamon, and sea salt together in a mixing bowl and set aside.
In a large mixing bowl, mix sugar, brown sugar, butter, oil, egg, and vanilla extract together. Then mix in the yogurt and buttermilk until smooth.
Fold the dry ingredients into the wet. Coat the blueberries with flour and fold them into the muffin batter.
Fill each muffin liner 3/4 full and sprinkle streusel and coarse sugar on top. Bake at 350°F/180°C for about 15 minutes.
Let the mini muffins cool and enjoy! Want to make this recipe? Check out the full instructions at:
Lowkey recipes for unfussy foodies.