Sour Cream & Yogurt Blueberry Mini Muffins

A few months back I purchased a mini muffin tin and I can't tell you why, but I'm obsessed. Probably because a) mini things are cute and b) I don't feel so bad eating several when they're MINI.

I love these muffins because they're not too sweet. I've never been a fan of store bought muffins - which are basically unfrosted cupcakes. You can adjust the sugar in these muffins to your taste, and I've also made them with Splenda, and they turned out surprisingly well. This recipe also can be made with nonfat dairy products over full fat, if you're concerned about the fat content.

This recipe makes about 12 full sized muffins or 36 mini.

Gather:

Wet Ingredients:

2 cups flour
1/2 to 3/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon soda
1/2 teaspoon salt

Dry Ingredients:

1 egg
3 1/2 Tablespoons warm melted unsalted butter
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup plain or vanilla yogurt
3 Tablespoons milk

3/4 cup blueberries (fresh or frozen)

Preheat the oven to 400 F. Spray your muffin tin lightly with nonstick spray (you can use any size muffin tin you like).

In a large bowl, whisk the dry ingredients. In another bowl, mix the wet ingredients. Add the dry to the wet and mix together with a few light strokes - do not over mix. The batter will resemble biscuit dough. Gently fold in blueberries.

Spoon batter into muffin tin, filling 3/4 full. Bake for about 10-11 minutes for mini muffins, 13-14 for standard size - check with a toothpick - if it comes out clean, they're done.

Let rest in muffin tin for 2 to 3 minutes.

These freeze beautifully and are great for little hands. Though the blueberries may cause a bit of a mess!