Tasty Dishes

Sausage & Blueberry Mini Muffins: A Sweet & Savory Breakfast Treat!

By Emma :

Everyday Culinary DelightsđŸ‘©â€đŸł

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If you’re looking for a fun, easy, and delicious breakfast idea that your kids will love, these Sausage & Blueberry Mini Muffins are the answer! Combining the sweetness of blueberry muffin mix with the savory flavor of sausage links, these mini muffins are the perfect grab-and-go breakfast or snack. Plus, they’re freezer-friendly, making them a great option for busy mornings. Let’s get baking!

Why You’ll Love This Recipe

  • Quick & Easy: Ready in under 20 minutes!
  • Kid-Approved: A fun twist on classic muffins.
  • Freezer-Friendly: Make a big batch and freeze for later.
  • Versatile: Perfect for breakfast, snacks, or even brunch.

Ingredients

Here’s what you’ll need to make these sweet and savory muffins:

  • 2 packages blueberry muffin mix (about 14-16 oz each)
  • 1 cup milk
  • 1 package sausage links (about 12-14 links, cut into thirds)
  • Cooking spray (for greasing the muffin pan)
  • Optional Toppings:
  • Maple syrup (for dipping or drizzling)
  • Powdered sugar (for a sweet finish)

Step-by-Step Instructions

1. Preheat & Prep

  • Preheat your oven to 400°F (200°C).
  • Lightly grease a mini muffin pan with cooking spray.

2. Prepare the Muffin Batter

  • In a large bowl, combine the blueberry muffin mix and milk. Stir until just combined (don’t overmix—it’s okay if there are a few lumps).

3. Cut the Sausage Links

  • Cut each sausage link into 3 pieces.

4. Assemble the Muffins

  • Fill each mini muffin cup about 2/3 full with the muffin batter.
  • Place 1 piece of sausage into the center of each muffin cup, pressing it down slightly into the batter.

5. Bake

  • Bake at 400°F (200°C) for 10 minutes, or until the muffins are set and lightly golden.
  • Optional: For a browner top, switch the oven to broil for 10-15 seconds, but watch closely to prevent burning.

6. Cool & Serve

  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • Serve warm with maple syrup for dipping or drizzle, or enjoy them as-is!

Tips for the Best Sausage & Blueberry Mini Muffins

  • Use Pre-Cooked Sausage: If your sausage links are raw, cook them according to the package directions before cutting and adding to the muffins.
  • Don’t Overmix the Batter: Overmixing can make the muffins dense. Stir until just combined.
  • Freeze for Later: Once cooled, place the muffins in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag or airtight container and freeze for up to 2 months. Reheat in the microwave or oven when ready to eat.
  • Customize the Flavors: Try using different muffin mixes (like cinnamon or chocolate chip) or swap the sausage for bacon or ham.

Serving Ideas

  • With Syrup: Serve with maple syrup for dipping or drizzling.
  • As a Snack: Pack them in lunchboxes or enjoy as an afternoon treat.
  • For Brunch: Serve alongside scrambled eggs and fresh fruit for a complete meal.
  • With a Side of Yogurt: Pair with a dollop of Greek yogurt for extra protein.

Frequently Asked Questions (FAQ)

Can I use regular-sized muffin pans?
Yes! Just adjust the baking time to 15-18 minutes for regular-sized muffins.

Can I use fresh blueberries instead of muffin mix?
Yes, but you’ll need to make a basic muffin batter from scratch. Try using 2 cups of flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt, 1 egg, 1 cup milk, and 1/4 cup melted butter. Fold in 1 cup of fresh blueberries and proceed with the recipe as directed.

Can I make these ahead of time?
Yes! These muffins are perfect for meal prep. Store them in an airtight container at room temperature for up to 2 days or freeze for longer storage.

What if I don’t have sausage links?
You can use cooked and crumbled breakfast sausage, diced ham, or even bacon pieces.

Why This Recipe is a Game-Changer

These Sausage & Blueberry Mini Muffins are the perfect combination of sweet and savory, making them a hit with both kids and adults. They’re quick to make, easy to customize, and perfect for busy mornings or on-the-go snacks. Plus, they’re freezer-friendly, so you can always have a batch ready to go!

Final Thoughts

If you’re looking for a fun, easy, and delicious breakfast idea that your family will love, these Sausage & Blueberry Mini Muffins are the answer. Give them a try and let me know how they turn out!

More Easy TikTok Recipes to Try:

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Sausage & Blueberry Mini Muffins: A Sweet & Savory Breakfast Treat! đŸ§đŸ„“


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Description

Copycat Arby’s Beef & Cheddar Sandwiches  


Ingredients

    2 packages blueberry muffin mix (about 14-16 oz each)

    1 cup milk

    1 package sausage links (about 12-14 links, cut into thirds)

    Cooking spray (for greasing the muffin pan)

    Optional Toppings:

        Maple syrup (for dipping or drizzling)

        Powdered sugar (for a sweet finish)

 


Instructions

1. Preheat & Prep

    Preheat your oven to 400°F (200°C).
    Lightly grease a mini muffin pan with cooking spray.

2. Prepare the Muffin Batter

    In a large bowl, combine the blueberry muffin mix and milk. Stir until just combined (don’t overmix—it’s okay if there are a few lumps).

3. Cut the Sausage Links

    Cut each sausage link into 3 pieces.

4. Assemble the Muffins

    Fill each mini muffin cup about 2/3 full with the muffin batter.
    Place 1 piece of sausage into the center of each muffin cup, pressing it down slightly into the batter.

5. Bake

    Bake at 400°F (200°C) for 10 minutes, or until the muffins are set and lightly golden.
    Optional: For a browner top, switch the oven to broil for 10-15 seconds, but watch closely to prevent burning.

6. Cool & Serve

    Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
    Serve warm with maple syrup for dipping or drizzle, or enjoy them as-is!

 

Notes

1. Preheat & Prep

    Preheat your oven to 400°F (200°C).

    Lightly grease a mini muffin pan with cooking spray.

2. Prepare the Muffin Batter

    In a large bowl, combine the blueberry muffin mix and milk. Stir until just combined (don’t overmix—it’s okay if there are a few lumps).

3. Cut the Sausage Links

    Cut each sausage link into 3 pieces.

4. Assemble the Muffins

    Fill each mini muffin cup about 2/3 full with the muffin batter.

    Place 1 piece of sausage into the center of each muffin cup, pressing it down slightly into the batter.

5. Bake

    Bake at 400°F (200°C) for 10 minutes, or until the muffins are set and lightly golden.

    Optional: For a browner top, switch the oven to broil for 10-15 seconds, but watch closely to prevent burning.

6. Cool & Serve

    Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

    Serve warm with maple syrup for dipping or drizzle, or enjoy them as-is!

 

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