Summer is wonderful for fresh and inexpensive fruit. After going a bit overboard (we bought 3 pints of blueberries for $5), we recently experimented with tons of different ways to use fresh blueberries. We made blueberry and goat cheese spreads on crackers, blueberry frozen yogurt, and added blueberries to our salads, cereal, and granola.
We also made these light and addictive mini blueberry muffins. They were quick and very easy to make.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1/3 cup milk
1 1/4 cups fresh blueberries
Preheat oven to 400 degrees F.
Grease muffin cups
Combine flour, sugar, salt, and baking powder.
In a separate bowl, combine vegetable oil, egg, and milk.
Mix this with flour mixture.
Fold in blueberries.
Fill muffin cups (we used a small ice-cream scoop).
Bake for 20 to 25 minutes in the preheated oven, or until done.
Let cool and serve.
Makes 24 mini muffins (or 12 regular muffins)
We loved these mini muffins (all 24 were gone within 3 days!) What do you think about this recipe?