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There’s something undeniably comforting about the aroma of freshly baked muffins wafting through the kitchen. Homemade muffins offer a warm, inviting appeal that store-bought alternatives simply can't replicate. They are versatile, allowing for countless flavor combinations, and can be enjoyed at any time of the day—whether as a quick breakfast, an afternoon snack, or a delightful treat alongside your evening tea. Among the myriad of muffin varieties, Blueberry Bliss Muffin Bites stand out as a particularly delightful option. These bite-sized treats are bursting with juicy blueberries and offer a perfect balance of sweetness and flavor, making them a favorite for both adults and children alike.

Frozen Blueberry Muffin Bites

Discover the comforting delight of Blueberry Bliss Muffin Bites, perfect for breakfast or a snack! These bite-sized treats are bursting with fresh blueberries, offering a delicious balance of sweetness. Simple to make, the recipe is customizable for dietary needs, allowing for gluten-free options or added flavors like lemon zest and cinnamon. With quality ingredients and easy preparation, you’ll enjoy warm muffins fresh from your oven anytime!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 cup milk

2 cups fresh or frozen blueberries

1 tablespoon lemon zest

½ teaspoon cinnamon (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a mini muffin tin with paper liners or grease it lightly with cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon (if using). Whisk together until well combined.

      Combine Wet Ingredients: In another bowl, whisk together the melted butter, eggs, vanilla extract, and milk until smooth.

        Make the Batter: Pour the wet ingredients into the dry mixture. Stir gently until just combined; be careful not to over-mix. The batter should be somewhat lumpy. Gently fold in the blueberries and lemon zest.

          Fill the Muffin Tin: Using a spoon or a small ice cream scoop, fill each mini muffin cup about ¾ full with the batter.

            Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.

              Cool: Remove from the oven and allow the muffin bites to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                Freeze: Once cooled, place the muffin bites in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag for storage. They can be enjoyed directly from the freezer or warmed up in the microwave for a few seconds.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 24 mini muffins