Molly Yeh’s Mini Blueberry Muffins | Girl Meets Farm | Food Network

Molly thinks in a perfect world for her kids, and herself, mornings start with baked goods, preferably miniature ones that fit nicely in kid hands and that also pack a lot of nutrients by way of blueberries, and that’s exactly what these mini muffins are! They’re also adorable as garnishes for her blueberry smoothie… it’s a brunch showstopper.
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Mini Blueberry Muffins
Recipe courtesy of Molly Yeh
Level: Easy
Total: 45 min (includes cooling time)
Active: 15 min
Yield: 24 mini muffins

Ingredients

3/4 cup (105 grams) frozen or fresh wild blueberries
1 tablespoon all-purpose flour, plus 1 1/4 cups (165 grams)
2 tablespoons hemp seeds
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (100 grams) granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon freshly grated lemon zest
1/2 cup (120 grams) buttermilk, at room temperature
3 tablespoons (42 grams) unsalted butter, melted and cooled
3 tablespoons (38 grams) neutral oil
2 tablespoons (25 grams) turbinado sugar

Directions

Special equipment: a 24-cavity nonstick mini muffin pan or regular mini muffin pan with 24 paper liners

Place an oven rack in the middle position. Preheat the oven to 400 degrees F.

Line a 24-cavity mini muffin pan with paper liners, or use a nonstick muffin pan.

Toss the blueberries with 1 tablespoon of the flour and set aside.

In a medium mixing bowl, whisk together the remaining 1 1/4 cups of flour, the hemp seeds, baking powder, baking soda and salt. In a large mixing bowl, whisk together the granulated sugar, egg, yolk, vanilla and lemon zest until smooth and light. Whisk in the buttermilk, melted butter and oil until smooth. Switch to a rubber spatula and add the dry ingredients. Mix until just combined, don’t over mix. Add the flour-coated blueberries and fold in until just combined – if the berries start to bleed into the batter, stop mixing.

Divide the batter among the muffin tin. Sprinkle the tops with the turbinado sugar. Bake until puffed, set and the edges are golden brown, about 13 minutes. Cool in the pan on a baking rack for 5 or 10 minutes, then remove from the pan to cool. Serve warm or at room temperature.

The muffins are best the day they are made, but will keep in an airtight container at room temperature for 1 to 2 days. The muffins can also be frozen for longer term storage.

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Molly Yeh’s Mini Blueberry Muffins | Girl Meets Farm | Food Network

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