Blueberry Mini-Muffins
These are what Entenmann's mini-muffins want to be, but can't be, because of preservatives.
Category: Breakfast, Dessert, Muffins
Servings: 36
- ½ cup butter softened
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 2 cups blueberries washed, drained, and picked over
Preheat the oven to 375.
Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter.
Fold in the remaining whole berries.
Line a mini muffin tin with cupcake liners, and fill with batter.
Bake at 375 degrees for about 10-15 minutes.
Remove muffins from tin and cool at least 30 minutes.
Store uncovered.