Blueberry mini muffins with Cotton Candy Crunch
Updated: Jun 4, 2021
Good morning! Happy Saturday!
Today I'm finally going to visit my brand new nephew 🤩 so I had to make something to celebrate!!
This is what I made: Blueberry mini muffins with Cotton Candy Crunch!!!
Aren't they adorable?
The recipe is super straightforward and it's perfect to make for baby showers, gender reveal parties, baptisms, christenings, etcetera, etcetera...
You can check it out in the section below!!!
137g all purpose flour
50g granulated sugar
50g vegetable oil
125g vanilla yogurt*
1 teaspoon baking powder (4g)
1/4 teaspoon baking soda
pinch of salt
a few drops of lemon extract (optional)
--- TOPPING ---
100g white chocolate
Cotton Candy Crunch (only blue cereal)
Preheat oven to 350°F (180°C).
In a big bowl sift together flour, baking powder, baking soda and salt. Stir in the sugar and set aside.
In a smaller bowl or measuring jug whisk together oil, lemon extract (if using), yogurt and egg.
Pour the liquid ingredients into the bowl of dry ingredients and mixing briefly with a spatula until just combined.
Finally stir in the blueberries (the batter will be thick, you can see in the picture below).
Pour the batter into the mini muffin pan with a teaspoon filling up to 3/4.
Bake for about 10-15 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Let them cool in the pan for about 10 minutes then transfer to a cooling rack.
Melt white chocolate in a double boiler on the stove, glaze the top of the muffins and garnish with crumbled Cotton Candy Crunch (only blue cereal).
You can use plain or flavoured yogurt (blueberry or lemon would be lovely too).
I suggest storing these mini muffins in an airtight container at room temperature if you are eating them in a day or so otherwise it's probably better to place them in the fridge.
I've adapted the recipe from here.
With this batter you can also make 6 muffins or a mini loaf!
If you make it let me know! :)