Mini Blueberry Muffin

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  • ½ small stick of butter
  • 1 natural yoghurt (7 oz fl)
  • 1 egg
  • ½ cup sugar
  • ½ tsp vanilla extract
  • Orange zest
  • 1 full cup flour
  • 1 ½ tbsp baking powder
  • ½ tsp salt
  • ¾ cup blueberries

15 servings, 131 kcal per serving


Preheat the oven to 350°F, and prepare a muffin baking tray with grease or paper liners. In the meantime, melt the butter.

In a bowl, mix the flour, baking powder, and salt. In a larger bowl, use a whisker to mix the egg and sugar; add the yoghurt, vanilla extract, orange zest, and butter. Whisk everything thoroughly.

Sift the dry ingredients on top, and mix slowly with a spatula. Lastly, add the blueberries, incorporating them into the dough using folding motions.

Distribute the dough on the cavities of the baking pan, and bake at medium height for 20-25 minutes, until they are golden and when inserting a toothpick, it comes out clean. Let them rest for 5 minutes out of the oven, remove from the pan, and allow them cool on a baking rack.