Anna's Blueberry Mini Muffins

Total Time
Prep 10 mins
Cook 20 mins

From Canadian chef Anna Olson. Posted for ZWT4.


  1. Preheat oven to 375 °F (190 °C) and grease or line a 36 cup mini muffin tin with paper liners. You may use a regular 12 hole muffin tin as well.
  2. Whisk oil, honey, eggs, yogurt and orange zest to blend.
  3. Stir together wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in another bowl.
  4. Add flour mixture to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.
  5. Bake for 20 to 22 minutes, or until muffins spring back when touched.
  6. Muffins will keep 2 days in an airtight container, or can be frozen.
Most Helpful

The texture of these was really nice. Light and fluffy inside and nice and crusty outside. I did feel that they could've used a bit more honey... the blueberries in my neck of the woods are pretty tart right now. Next time I might increase the honey or add a bit of brown sugar. Mine baked up in 15 minutes.

ElleFirebrand August 23, 2009

These are great little muffins and what a hit they where - ZWT4 made my office a happy space today!!!

Ravenseyes July 01, 2008

The blueberries have just come into our garden and so they were used in these little muffins that tasted heavenly. I didn't have whole wheat flour so used a bit of cake flour in place. The orange zest, the honey, coupled with the yogurt was just wonderful tasting and I sent 10 mini's home with my son. Thank you so much Sue! Made for *ZWT4* June 2008.

Andi of Longmeadow Farm June 27, 2008