Can we just take a moment to talk about my obsession with mini muffins? There’s just something adorable about anything that comes in miniature size but with muffins it’s so nice to not endure the mess of breaking off bite-sized pieces. Mini muffins can be eaten in one bite, mess free. Perfection.
Let’s sidetrack for a second and talk about my other new obsession. Blue Diamond recently sent me a package of their Oven Roasted Blueberry Almonds, to which I was slightly skeptical at first. I’m addicted to their Oven Roasted line, but almonds flavored like blueberry? Come on! But seriously, these things are addicting. They taste like blueberry muffins. Heaven! I love that they are protein packed, contain all natural flavors and are great for fulfilling a sweet tooth. (No, I wasn’t paid to say nice things, it’s how I really feel!)
Since blueberry muffins are probably my favorite type of muffin, I thought to myself ‘why not make them extra delicious with a blueberry-almond topping?’ AND ‘why not make them miniature sized, because that would be triple the awesome!’
Done and done.
Here’s the recipe for the best miniature muffins that you will ever taste. Enjoy!
- For the topping:
- â cup lite brown sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 2 Tablespoons Blue Diamond Oven Roasted Blueberry Almonds, chopped into Â¼ inch pieces
- 1 Tablespoon sweet butter
- For the muffin mix:
- Â½ cup sweet butter, room temperature
- 2 cups all-purpose flour
- 1 Tablespoon flour for coating blueberries, plus greasing muffin cups
- 1Â½ teaspoons baking powder
- Â½ teaspoon salt
- 1Â½ cups fresh blueberries
- 1 cup pure cane granulated sugar
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
- Â½ teaspoon grated orange zest
- Â½ cup milk
- For the topping, mix together brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until mixture is crumb like. Set aside.
- Grease a miniature size 24-cup muffin pan with butter and dust with flour, banging out excess flour; or use muffin cups liners.
- Preheat oven to 375 degrees.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl use a mixer to cream butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add vanilla and orange zest to beaten eggs, then add eggs one at a time, mixing until eggs are absorbed.
- With the mixer on low speed, add flour mixture and milk in three stages, mixing until all are incorporated. Do not over mix.
- Toss blueberries in a fine strainer with about one Tablespoon of flour to lightly coat. Using a rubber spatula, fold in 1Â½ cups of the blueberries. With an ice cream scoop or large spoon, place batter into muffin cups filling each cup to three quarters full. Divide crumb topping over muffins.
- Bake about 10-15 minutes, until muffins are golden brown. Check muffins half way through and rotate if oven temperature is uneven. Test with a toothpick inserted into the center of a muffin and it should come out clean; or when touched lightly the muffin should have a slight resistance to finger pressure.
- Remove from oven and allow muffins to cool in pan for 10 minutes, then remove muffins from pan.
This post is sponsored by Blue Diamond Almonds. All opinions expressed are my own.