I love to make multidimensional muffin recipes in my mini muffin pan. Not only do they make great on the go breakfasts, but paired with a hard boiled egg and a cheese stick, they make a great addition to the lunch box. Like all of my mini muffin recipes, I bake 24 right away in the pan. There is usually enough batter remaining to scoop out (using the 1 tbsp. scoop) eight to ten scoops on a baking sheet, freeze until firm, and toss into a freezer bag for a later day. It's a great way to add them all over over time and wow your breakfast guests with four to five different mini muffins on your spread.
You need:
2 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. sugar
10 tbsp. unsalted butter, softened
2 eggs, beaten
1/4 c. lemon juice
1/4 c. whole milk
1 tsp. lemon zest
1 tbsp. poppy seeds
1 c. blueberries
Whisk the first three ingredients. Set aside. Beat together the butter and sugar. Add the eggs and beat until smooth. Add the lemon juice, milk, zest, and poppy seeds. Slowly incorporate the dry ingredients until combined. Fold in blueberries. Using a tablespoon scoop, scoop into 24 mini muffin tins with small paper liners. Freeze the remaining batter according to directions above. Bake 20 minutes at 375.
*If you choose to make them as full sized muffins, this will make 12 large muffins. Increase your bake time to 30 minutes.
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