Cooked - Blueberry Swirl Mini Muffins

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Blueberry Swirl Mini Muffins

48.0

150g Regular blueberries

1 tbsp Water

120g Oil

90g Maple syrup

2 Eggs

1–2 Over-ripe bananas

120g Milk

160g Greek yogurt

¼ tsp Butter extract

1 tsp Vanilla extract

330g Bread flour

36g Vanilla protein powder

75g Buttermilk powder

2 tbsp Inulin powder

½ tbsp Baking powder

1 tsp Baking soda

½ tsp Salt

Coarse sugar (for sprinkling)

Simmer blueberries and water in a saucepan over medium heat for 5–7 minutes. Mash with a fork as they heat until reduced to a thick paste. Cool completely before using.
Add all Wet Blend ingredients to a blender. Blend until completely smooth.
In a large bowl, thoroughly whisk together all Dry Mix ingredients until uniformly combined.
Pour the liquid wet blend into the dry mix bowl. Fold gently with a spatula just until the flour disappears. Do not overmix.
Grease a mini muffin tin. Fill only EVERY OTHER WELL to allow space for maximum muffin tops. Spoon batter until each active well is ¾ full.
Drop ½ teaspoon of cooled blueberry paste onto each muffin cup. Use a toothpick to swirl the paste into the batter.
Sprinkle tops with coarse sugar. Bake at 350°F (175°C) for 12 to 15 minutes, or until a toothpick comes out clean.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created this week

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