Blueberry Mini Muffins
Courtesy of US Highbush Blueberry Council
Servings: 24
Prep Time: 10 Min.
Cook Time: 15 Min.
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 2 c. self-rising flour**
* 1/2 c. sugar
* 3/4 c. milk
* 1 large egg, lightly beaten
* 1/4 c. butter, melted
* 1 1/2 c. fresh blueberries
**To make your own self-rising flour: add 1 1/2 tsp. baking powder and 1/2 tsp. salt to 1 cup all purpose flour.
* 1/2 c. sugar
* 3/4 c. milk
* 1 large egg, lightly beaten
* 1/4 c. butter, melted
* 1 1/2 c. fresh blueberries
**To make your own self-rising flour: add 1 1/2 tsp. baking powder and 1/2 tsp. salt to 1 cup all purpose flour.
What to do:
1. Preheat oven to 425°F. Lightly grease 24 (1") mini-muffin pan cups. In a medium-sized bowl, combine 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.
2. Spoon into mini-muffin cups, dividing evenly. Bake until tops are golden, 12 - 15 min. Serve warm.
2. Spoon into mini-muffin cups, dividing evenly. Bake until tops are golden, 12 - 15 min. Serve warm.
Nutritional information:
Calories: 81; Total Fat: 2g; Saturated Fat: 1g; Cholesterol: 14mg; Total Carbs: 14g; Fiber: 1g; Protein: 2g; Sodium: 159mg;