Breads, Breakfast

Blueberry Mini Muffins

  • 1 cups Butter or margarine, softened
  • 2 cups Sugar
  • 5 Eggs
  • 1 cups Buttermilk
  • 2 teaspoons Vanilla extract
  • 5 cups Flour, all-purpose
  • 1 teaspoons Baking soda
  • 1 teaspoons Baking powder
  • 3/4 teaspoons Salt
  • 3 cups Blueberries, fresh or frozen
  • ~ Sugar

    • In a mixing bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until miostened. Fold in blueberries (batter will be thick). Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400° for 10-15 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Yield: 7 dozen.

    Quick Cooking-July/August1999

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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