Blueberry Mini Bundt Muffins
These one tray muffins are the perfect meal prep to start the week off with a great ready to go breakfast or snack! They’re also easy enough to get your toddler involved for parents who want a one bowl one tray easy bake activity.
Ingredients
- 5tbsp butter (4tbsp or 1/2 stick if you plan to spray your muffin/bundt pan vs. butter your tray-I will note that the butter makes for a golden toasty crust and easier release from the pan)
- 1/4 c sugar
- 2Tbsp brown sugar
- 1 egg
- 1/4c sour cream
- 1/2c milk of choice
- 1/4tsp baking soda
- 1/4tsp baking powder
- 1tsp salt
- 1tbsp vanilla extract
- 1 c all purpose flour
- frozen blueberries to your preference (I end up using about half a pint or almost a cup of blueberries and this is where I let my son add them in to his hearts’ content)
Instructions
- 1
Preheat your oven to 425F
- 2
Melt the butter in a small ramekin in the microwave (30 sec)
- 3
Brush on your muffin tins with melted so they don’t stick. (If you just want to spray your muffin tin you can do half a stick of butter and skip the brushing step*)
- 4
Add in sugars and stir with a wisk
- 5
Add in egg, sour cream, milk, baking soda, baking powder, salt, vanilla and stir to combine
- 6
Add flour and stir to combine. You should have a thick batter, if not you may want to add a tablespoon of flour.
- 7
Lastly add frozen blueberries and stir until they are all covered in muffin batter.
- 8
Scoop muffin mixture into muffin pan or mini Bundt tray pan and bake for 10-15mins until cooked. You can test this with a toothpick poke and when the toothpick comes out clean your muffins are cooked through
- 9
Once cooked I like to flip my Bundt muffins onto a cooling rack to cool
- 10
Enjoy!
Tips & Notes
- •Note: if you don’t cover your blueberries with muffin batter they may stick to the bottom of your tray and make for a more difficult release when flipping.