Blueberry Mini Muffins
Recipe courtesy of the US Highbush Blueberry Council.
2 cups self-rising flour*
1/2 cup granulated sugar
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter, melted
1 1/2 cups fresh blueberries
- Preheat oven to 425°F (220°C). Lightly grease 24 (1-inch) mini-muffin pan cups.
- In a medium-sized bowl, combine self-rising flour and sugar. Make a well in the center; add milk, egg and butter. Stir gently until mixture begins to form a soft dough; fold in berries.
- Spoon batter into mini-muffin cups, dividing evenly.
- Bake until tops are golden, 12 to 15 minutes. Serve warm.
Makes 12 muffins.
*Or substitute with 3 teaspoons baking powder, 1 teaspoon salt and 2 cups all-purpose flour.
Nutritional Information Per Serving (1/24 of recipe): Calories: 81; Total Fat: 2g; Saturated Fat: 1g; Cholesterol: 14mg; Total Carbs: 14g; Fiber: 1g; Protein: 2g; Sodium: 159mg.
Recipe and photograph courtesy of the US Highbush Blueberry Council. Used with permission.