Ingredients:

  • 190g all-purpose flour
  • 25g granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp fine sea salt
  • 240ml whole milk
  • 1 large egg, room temperature
  • 56g unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • 0.5 cup cooked crumbled breakfast sausage
  • 0.5 cup fresh blueberries
  • 0.33 cup mini semi-sweet chocolate chips

Instructions:

  1. Position your oven rack in the center and preheat the oven to 350°F (180°C). Generously grease a 24-count mini muffin tin with non-stick spray or melted butter.
  2. In a large glass mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt to aerate the dry ingredients.
  3. In a separate jug or bowl, whisk together the whole milk, room temperature egg, melted butter, and vanilla extract until the mixture is fully emulsified.
  4. Pour the wet ingredients into the dry ingredients. Use a silicone spatula to fold the mixture together until just combined, ensuring you do not over-mix; small lumps are acceptable for a tender crumb.
  5. Using a small cookie scoop, distribute the batter into the prepared mini muffin tin, filling each cavity about 3/4 full.
  6. Drop your choice of mix-ins (sausage, blueberries, or chocolate chips) directly onto the batter in each well to prevent bleeding or sinking.
  7. Bake for 12 minutes or until the muffins have achieved 'oven spring' and the tops are slightly golden and spring back when touched.