Mini Blueberry Muffins with Date Sugar + Honey
Mini Blueberry Muffins with Date Sugar + Honey takes roughly 35 minutes from beginning to end. For 18 cents per serving, you get a hor d'oeuvre that serves 48. One serving contains 73 calories, 2g of protein, and 4g of fat. 183 people were glad they tried this recipe. It is brought to you by Everyday Maven. Head to the store and pick up almond milk, eggs, vanillan extract, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 6%, which is improvable. If you like this recipe, take a look at these similar recipes: Banana Date-Nut Mini Muffins, Honey Carrot and Date Muffins, and Banana, date and pecan muffins with cinnamon sugar.
Servings: 48
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup plain, unsweetened almond milk
2 teaspoons baking powder
1 teaspoon baking soda
2 cups frozen wild blueberries (unthawed)
1.5 sticks pastured butter (or earth balance), melted and slightly cooled
1¾ teaspoons cream of tartar
¾ cup date sugar
4 large eggs, room temperature
1 teaspoon sea salt
1.5 cups unbleached all-purpose flour
1.5 cups unbleached white whole wheat flour
1 teaspoon pure vanilla extract
Equipment:
mini muffin tray
muffin liners
oven
whisk
bowl
baking pan
Cooking instruction summary:
Preheat oven to 350F. Line mini muffin tins with cupcake liners. Combine almond milk with cream of tartar until well dissolved.Melt butter and set aside to cool. Once cooled, whisk with eggs, vanilla and honey.Combine flours, date sugar, baking powder, baking soda and sea salt in a large bowl with high sides until well mixed.Add frozen blueberries and toss until well coated. Make a well in the center and pour butter mixture into well.Pour almond milk mixed with cream of tartar around the outside edges of the dry ingredients.Using your hands, pull the dry ingredients into the wet. Use big, slow, circular strokes to avoid over-mixing. Scrape the bottom and sides of the bowl with each motion and stop mixing as soon as ingredients are incorporated. This is a stiff, somewhat sticky batter.Fill each mini-muffin cup so that it overflows just a bit.Bake for 10 minutes, rotate the baking tray and bake for an additional 10 minutes. Immediately remove the muffins to a rack to cool.Once completely cooled, store in an airtight container for up to 5 days. Freezes well. Enjoy!
Step by step:
1. Preheat oven to 350F. Line mini muffin tins with cupcake liners.
2. Combine almond milk with cream of tartar until well dissolved.Melt butter and set aside to cool. Once cooled, whisk with eggs, vanilla and honey.
3. Combine flours, date sugar, baking powder, baking soda and sea salt in a large bowl with high sides until well mixed.
4. Add frozen blueberries and toss until well coated. Make a well in the center and pour butter mixture into well.
5. Pour almond milk mixed with cream of tartar around the outside edges of the dry ingredients.Using your hands, pull the dry ingredients into the wet. Use big, slow, circular strokes to avoid over-mixing. Scrape the bottom and sides of the bowl with each motion and stop mixing as soon as ingredients are incorporated. This is a stiff, somewhat sticky batter.Fill each mini-muffin cup so that it overflows just a bit.
6. Bake for 10 minutes, rotate the baking tray and bake for an additional 10 minutes. Immediately remove the muffins to a rack to cool.Once completely cooled, store in an airtight container for up to 5 days. Freezes well. Enjoy!
Nutrition Information:
covered percent of daily need
