Light, airy, and packed with bursts of tart fruit, these small-batch blueberry muffins are perfect for busy mornings. They come together in under 20 minutes using simple pantry ingredients.
Use room temperature ingredients for better emulsification. Do not overmix the batter to ensure fluffy texture. If using frozen blueberries, do not thaw them first. For gluten-free, use a 1:1 GF flour blend. For dairy-free, use plant-based butter and milk.
Keywords: blueberry muffins, small batch baking, quick breakfast, fluffy muffins, easy baking, mini muffins