Blueberry Little Bites
Slightly sweet and light, these mini muffins are a healthier lunchbox alternative to the processed pouch.
Even as a chocolate lover, I still think the blueberry mini muffins in the pouch are the best flavor. The tops are slightly sticky from the shine of the sugar. The little dried blueberries look like blue and teal confetti dotting the muffin. The bite is soft and slightly springy, and the muffin melts in your mouth. But the ingredients, on the other hand, are not so heavenly:
Sugar, Bleached Wheat Flour, Soybean Oil, Blueberries, Eggs, Water, Glycerin, Modified Cornstarch, Whey, Natural Flavor, Salt, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Mono- and Diglycerides, Potassium Sorbate (Preservative), Sorbitan Monostearate, Sodium Stearoyl Lactylate, Polysorbate 60, Xanthan Gum, Soy Lecithin, Cellulose Gum, Whey Protein Concentrate.
That’s a lot of sugar! And I’m sure you don’t have sorbitan monostearate in your pantry. I wanted these muffins to carry the nostalgia without the preservatives.
Ingredients in Blueberry Little Bites
Liquid Sweetener- I like the floral essence raw honey adds to the muffins, but maple syrup or agave would work.
Eggs- Eggs help the structure of the muffins.
Coconut Oil- Coconut oil is rich in healthy fats and will keep the muffins moist.
Unsweetened Hemp Milk- Any dairy free milk or cow’s milk would work!
Unsweetened Applesauce- Applesauce adds moisture, sweetness, and nutrients. It also helps bind the batter.
Coconut Flour- Coconut flour is a coconut milk by-product. It is dried, ground coconut meat which means it is highly absorbent. Coconut flour is not a 1:1 substitute with other flours, especially all-purpose or almond flours. The batter will thicken as it sits.
Baking Soda- Baking soda is a leavening agent that helps the muffins rise as they bake.
Sea Salt and Vanilla Extract- What’s a baked good without these flavor enhancers?
Dried Blueberries- These are blueberry muffins after all. These act as chewy little surprises in each bite.
Can I use fresh blueberries?
Unfortunately, there is no substitution for dried blueberries in this recipe. Fresh or frozen blueberries would add extra water that would make the muffins soggy and lead to early spoilage.
Do I have to glaze Blueberry Little Bites?
Of course you don’t have to! The glaze is just equal parts coconut oil and liquid sweetener melted together. I brush it on for the shine and the slight stickiness that resembles the packaged Little Bite sheen, but it is an extra step that can certainly be omitted.
How long do Blueberry Little Bites last?
I store the mini muffins in an airtight container for about one week. You can make these at the beginning of the week and package three or four into individual snack bags to put in lunchboxes.
1. Preheat oven to 350°F. Grease a mini muffin tin well and set aside.
2. In a large bowl, whisk together melted coconut oil, eggs, applesauce, vanilla, hemp milk, and sweetener of choice. Add coconut flour, baking soda, and salt. Mix well. Stir in dried blueberries.
3. Let batter sit for 5 minutes to set and thicken slightly.
4. Use a small cookie scoop or spoon to evenly distribute batter into the muffin tin.
5. Bake the mini muffins for 16 to 20 minutes until a toothpick comes out clean. Let the muffins cool slightly.
6. While the muffins bake, make the glaze. In a small saucepan, melt coconut oil and sweetener together.
7. Using a pastry brush, brush glaze on the tops of the mini muffins. Let cool completely.
