Go Back
Mini blueberry muffin loaves embody the perfect blend of convenience and deliciousness, making them a staple for breakfast, snacks, or any gathering. These adorable loaves, with their golden crust and moist interior, are not only visually appealing but also incredibly versatile. Whether you're enjoying them fresh out of the oven with a cup of coffee or packing them in a lunchbox for a midday treat, mini blueberry muffin loaves are sure to delight. Their ease of preparation means that even novice bakers can whip up a batch with confidence, resulting in an enticing aroma that will fill your kitchen and tantalize your taste buds.

Mini Blueberry Muffin Loaves

Discover the joy of baking with this mini blueberry muffin loaves recipe! These adorable loaves are perfect for breakfast, snacks, or gatherings, combining a golden crust with a moist, flavorful interior. Packed with nutritious blueberries, they offer a delightful mix of sweetness and tang. Easy to whip up, even novice bakers can create these delicious treats. Enjoy them fresh or store them for later—perfect for any occasion! Indulge in warmth and deliciousness today!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1 cup buttermilk (you can substitute with milk mixed with 1 tablespoon vinegar or lemon juice)

2 cups fresh or frozen blueberries

Optional: Zest of 1 lemon for a delightful citrus flavor

Optional: 1/4 cup coarse sugar for an irresistible crunchy topping

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare 4 mini loaf pans by greasing them, or for easier removal, line them with parchment paper.

    Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda. Ensure the dry ingredients are well combined and free of lumps.

      Blend the Wet Ingredients: In a separate bowl, whisk together the vegetable oil, large egg, vanilla extract, and buttermilk. For an extra burst of flavor, stir in the optional lemon zest at this stage.

        Combine the Mixtures: Gradually pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently mix until just combined. It's important not to overmix; a few lumps in the batter are perfectly fine.

          Incorporate the Blueberries: Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter without breaking them apart.

            Fill the Pans: Spoon the batter evenly into the prepared mini loaf pans, filling each one approximately 3/4 full. If you like, sprinkle a bit of coarse sugar on top of each loaf for a delightful crunch after baking.

              Bake: Place the filled pans in your preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of a loaf comes out clean and the tops are golden brown.

                Cool the Mini Loaves: Once baked, remove the mini loaves from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

                  Serve and Enjoy: These delightful mini blueberry muffin loaves can be enjoyed fresh out of the oven or stored in an airtight container for up to 3 days. They also freeze beautifully, making them a perfect treat for future snacking.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Makes 8 mini loaves