Take advantage of the season’s local blueberry harvest to make these nutritious and kid-friendly mini-muffins for school lunches.
Once the season is over, substitute frozen blueberries for fresh. Do not thaw before adding to the muffin mixture.
If self-rising flour is unavailable, stir 15 ml (1 tbsp) baking powder and 1 ml (1/4 tsp) salt into dry ingredients.
Blueberry Mini-Muffins
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500 ml (2 cups) self-rising flour
125 ml (1/2 cup) sugar
175 ml (3/4 cup) milk
1 large egg, lightly beaten
50 ml (1/4 cup) butter, melted
375 ml (1 1/2 cups) fresh or frozen blueberries
Preheat oven to 220 C (425 F). Lightly grease 24 2.5-cm (1-inch) mini-muffin pan cups.
In a medium bowl, combine flour and sugar. Make a well in the centre; add milk, egg and melted 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.
Makes 24 mini-muffins.
Nutritional information per muffin: 83 calories; 13 g carbohydrate; 2.6 g fat (1.5 g saturated fat).
Source: British Columbia Blueberry Council.
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