Best Mini Blueberry Muffins
Mini Blueberry Muffins are a special little treat for breakfast or brunch.
Servings 24 Muffins
- 1 cup Whole Wheat Pastry Flour
- ⅔ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 Tablespoon flaxseed meal with 3 Tablespoons water for the 'egg'
- ¼ cup vegan butter melted
- ½ cup vegan sour cream
- 1 cup blueberries fresh or frozen, defrosted
Fit in 36 mini muffin paper cups into the mini tins.
Mix the one Tablespoon flaxseed meal with 3 tablespoons of water. Mix well and set aside.
In a large bowl add the flour, sugar, baking powder, ground cinnamon and salt.
Add the 'egg', vegan butter, and vegan sour cream.
Mix until just combined.
Gently fold in blueberries.
Divide the mixture evenly among the mini muffin cups.
Bake at 375° for 30 minutes or until a toothpick when inserted in the center of a muffin comes out clean.
Put on a wire rack and let cool.
After they have cooled, you may freeze them using any of the methods shown in my article Preparing Food for the Freezer.
They defrost quickly, so it doesn’t take any planning. Yay!
Serving: 1Muffin | Calories: 70kcal | Carbohydrates: 11g | Fat: 2g | Sodium: 63mg | Potassium: 42mg | Sugar: 6g | Vitamin A: 95IU | Vitamin C: 0.6mg | Calcium: 10mg | Iron: 0.2mg