Blueberry Mini-Muffins
Recipe developed by Lewis & Neale for the U.S. Highbush Blueberry Council
Recipe developed by Lewis & Neale for the U.S. Highbush Blueberry Council
| 2 cups self-rising flour 1/2 cup 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. Lightly grease 24 (1-inch) 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; spoon into mini-muffin cups, dividing evenly. Bake until tops are golden, 12 to 15 minutes. Serve warm.
YIELD: 24 mini-muffins
Per muffin: 83 calories, 13 g carbohydrate, 2.6 g total fat, 1.5 g saturated fat