Description
You can serve mini blueberry muffins with breakfast or as part of a brunch alongside a savory egg casserole, a frittata or a colorful fruit salad. Tuck a few muffins into lunch boxes for a sweet treat, or pair them with fruit for a simple afternoon snack or dessert plate. Mini muffins also make a charming addition to baby and bridal shower spreads. You could even layer them in a yogurt parfait or crumble over a bowl of vanilla ice cream.
Ingredients
- 2-1/2 cups all-purpose flour
- 1 cup sugar
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, room temperature, lightly beaten
- 1 cup buttermilk
- 1/4 cup butter, melted
- 1-1/2 cups fresh blueberries
- coarse sugar, optional
Directions
- Preheat oven to 375°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries.
- Advertisement
- Fill greased or paper-lined mini-muffin cups three-fourths full. If desired, sprinkle with coarse sugar. Bake until a toothpick inserted in the muffin comes out clean, 10-15 minutes. Remove to a wire rack to cool.
