Mini Blueberry Muffins
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
- 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