Blueberry Mini-Cakes (Muffins) Recipe
These delightful Blueberry Mini-Cakes, often referred to as mini-muffins, offer a sweet surprise with every bite, as each little cake is filled with juicy blueberries and topped with a crumbly streusel. Perfectly moist and light, they make for an excellent treat for brunch, gatherings, or simply as a delicious snack. This recipe, inspired by Penzey’s, yields 24 mini-muffins that are not only quick to prepare but also provide a burst of flavor that will have everyone coming back for seconds.
Recipe Details
| Attribute | Description |
|---|---|
| Name | Blueberry Mini-Cakes (Muffins) |
| Recipe Category | Quick Breads |
| Description | These are lovely little streusel topped, cake-like mini-muffins with a blueberry surprise hidden inside. They are a really special treat. |
| Prep Time | 20 minutes |
| Cook Time | 22 minutes |
| Total Time | 42 minutes |
| Recipe Servings | 24 |
| Aggregated Rating | 4.0 (3 Reviews) |
| Keywords | Breads, < 60 Mins, For Large Groups, Oven |
Nutritional Information (per mini-cake)
| Nutrient | Amount |
|---|---|
| Calories | 123.4 |
| Total Fat | 4.5 g |
| Saturated Fat | 2.7 g |
| Cholesterol | 28.5 mg |
| Sodium | 114.6 mg |
| Total Carbohydrates | 19.1 g |
| Dietary Fiber | 0.4 g |
| Sugars | 10.9 g |
| Protein | 1.8 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 3/4 cups | All-purpose flour |
| 1/2 teaspoon | Salt |
| 2 teaspoons | Baking powder |
| 6 tablespoons | Butter (softened) |
| 1 cup | Sugar |
| 1 teaspoon | Vanilla extract |
| 2 large | Eggs |
| 1/2 cup | Milk |
| 2/3 cup | Blueberries (fresh or frozen) |
| 3 tablespoons | All-purpose flour (for streusel) |
| 4 tablespoons | Sugar (for streusel) |
| 1/2 teaspoon | Ground cinnamon |
| 2 tablespoons | Cold butter (for streusel) |
Instructions
-
Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that the mini-cakes will bake evenly and develop that lovely golden-brown exterior.
-
-
Prepare the Muffin Pan: To prevent sticking, spray a mini-muffin pan with non-stick spray, or you can line each cup with small paper liners for easy removal.
-
Sift the Dry Ingredients: In a medium-sized bowl, sift together 1 3/4 cups of all-purpose flour, 1/2 teaspoon of salt, and 2 teaspoons of baking powder. Set this mixture aside as it forms the base of your batter.
-
Cream the Butter and Sugar: In a large mixing bowl, take 6 tablespoons of softened butter and cream it together with 1 cup of sugar using an electric mixer or a whisk until the mixture is light and fluffy, which usually takes about 2-3 minutes.
-
Incorporate Wet Ingredients: Add 1 teaspoon of vanilla extract and 2 large eggs to the creamed mixture, beating well after each addition to ensure everything is fully blended. This step adds flavor and moisture to the muffins.
-
Mix in the Milk: Gradually add 1/2 cup of milk to the wet mixture, stirring gently until just combined. This addition will help create a tender crumb in the mini-cakes.
-
Combine Dry and Wet Mixtures: Now, add the sifted flour mixture to the wet ingredients, stirring by hand until just blended. Be careful not to overmix; you want the batter to be smooth but still retain some texture.
-
Add the Blueberries: Take rounded teaspoonfuls of batter and drop them into each muffin liner, filling them about halfway. Then, place 2-3 blueberries (depending on their size) on top of each batter-filled cup.
-
Cover the Blueberries: Use another teaspoonful of batter to cover the blueberries, spreading it lightly to hide them from view. This ensures the blueberries remain a delightful surprise when you bite into the mini-cakes. Avoid overfilling to allow the muffins to rise properly without spilling over.
-
Prepare the Streusel Topping: In a small bowl, prepare the streusel topping by mixing 3 tablespoons of all-purpose flour, 4 tablespoons of sugar, and 1/2 teaspoon of ground cinnamon. Cut in 2 tablespoons of cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. If the weather is humid, you may need to add a touch more flour to achieve the right texture.
-
Sprinkle the Streusel: Evenly sprinkle the streusel topping over the muffins, ensuring each mini-cake has a generous layer to create a delightful crunch once baked.
-
Bake the Mini-Cakes: Place the muffin pan in the preheated oven and bake for approximately 22 minutes, or until the mini-cakes are a light golden brown and a toothpick inserted into the center comes out clean.
-
Cool and Remove: Allow the mini-cakes to cool in the pan for 5 minutes. If you used liners, simply lift them out. If not, carefully remove the mini-cakes from the pan to avoid breaking them. A gentle twist or use of a small spatula can help release them without damage.
-
Serve: These mini-cakes can be enjoyed warm or at room temperature. They are delightful on their own or served with a smear of softened butter for extra richness.
-
Storage: For best results, store the mini-cakes in a covered container at room temperature for 2-3 days, ensuring their freshness.
These Blueberry Mini-Cakes are perfect for any occasion, providing a burst of flavor and a beautiful presentation. Enjoy making them with family or friends, and let each delightful bite transport you to a place of sweet satisfaction!
