Blueberry Mini Muffins
Courtesy of US Highbush Blueberry Council 24 Servings • 10 Min. Prep Time • 15 Min. Cook Time| Ingredients |
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| 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 |
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| **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. |
Directions:
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.
Nutrition:
Calories: 81; Total Fat: 2g; Saturated Fat: 1g; Cholesterol: 14mg; Total Carbs: 14g; Fiber: 1g; Protein: 2g; Sodium: 159mg;