Mini Blueberry Muffins

Ingredients

  • 2 cups self-rising flour
  • ½ cup sugar
  • ¾ cup milk
  • 1 large egg, lightly beaten
  • ¼ cup butter, melted
  • 1-½ cups fresh blueberries

Instructions

  1. Preheat oven to 425°F
  2. Lightly grease 24 (1-inch) mini-muffin pan cups
  3. In a medium-sized bowl, combine flour and sugar
  4. Make a well in the center
  5. Add milk, egg and butter
  6. Stir gently until mixture begins to form a soft dough
  7. Fold in berries
  8. Spoon into mini-muffin cups, dividing evenly
  9. Bake until tops are golden, 12 to 15 minutes
  10. Serve warm

Quick notes

YIELD: 24 mini-muffins
Per muffin: 83 calories, 13 g carbohydrate, 2 6 g total fat, 1 5 g saturated fat

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