Go Back
To create the perfect mini blueberry muffin loaves, it’s essential to understand the role of each ingredient in the recipe. Each component contributes to the overall structure, flavor, and texture of the finished product, ensuring that every bite is a delightful experience.

Mini Blueberry Muffin Loaves

Indulge in the delightful experience of baking mini blueberry muffin loaves, perfect for any occasion! These charming treats offer a moist texture and a sweet-tart explosion of blueberries in every bite. Whether for brunch, lunchboxes, or a cozy snack, they bring warmth and joy to your kitchen. With the option to customize flavors and share with friends, mini blueberry muffin loaves are a baking adventure you won't want to miss! Enjoy the delicious aroma and the heartwarming satisfaction of homemade treats.
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

¼ cup brown sugar, packed

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg

½ cup unsalted butter, melted and slightly cooled

¾ cup buttermilk (or substitute by adding 1 tablespoon vinegar to regular milk)

1 teaspoon vanilla extract

1 ½ cups fresh blueberries (frozen blueberries can be used if fresh are unavailable)

½ teaspoon lemon zest (optional, to brighten flavors)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a mini loaf pan by greasing it or lining it with parchment paper for easy removal after baking.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Ensure that the ingredients are thoroughly combined for an even rise.

      Combine Wet Ingredients: In a separate bowl, lightly beat the egg. To the egg, add melted butter (cooled slightly), buttermilk, and vanilla extract. Whisk these ingredients together until the mixture is smooth and creamy.

        Combine Mixtures: Gently pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula or wooden spoon, fold the mixture together carefully. Avoid overmixing; it's fine if some lumps remain in the batter.

          Add Blueberries: Delicately fold in the fresh blueberries and lemon zest (if using), ensuring they are well distributed throughout the batter without crushing the berries.

            Fill the Pan: Spoon the batter into the prepared mini loaf pan, filling each section about two-thirds full to allow room for the loaves to rise beautifully.

              Bake: Place the pan in the oven and bake for 20-25 minutes. The loaves are done when a toothpick inserted into the center of one comes out clean.

                Cool: After baking, remove the pan from the oven and let the mini loaves cool inside for about 10 minutes. Carefully transfer them to a wire rack to cool completely, which helps maintain their texture.

                  Serve: These mini blueberry muffin loaves can be enjoyed warm or at room temperature. They stay fresh for up to three days when stored in an airtight container, and can also be frozen for longer storage.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6 mini loaves

                      - Presentation Tips: For an elegant touch, serve the loaves on a rustic wooden board and dust with a light sprinkle of powdered sugar before serving. Adding a side of fresh berries can enhance the visual appeal.