Waking up to the sweet aroma of freshly baked blueberry muffins or scones will put a smile on anyone’s face. Sweet, juicy and colorful, right now is the best time to find large, ripe blueberries bursting with flavor. Look for fresh blueberries that are firm, dry, plump, and smooth-skinned. And, a added bonus: Eating blueberries, as part of a healthy diet, may
help ward off several key risk factors for cardiovascular disease and
diabetes, such as an accumulation of belly fat, high cholesterol, and
high blood sugar. So grab a handful of fresh blueberries and pop them in your mouth for a satisfying sweet treat.
help ward off several key risk factors for cardiovascular disease and
diabetes, such as an accumulation of belly fat, high cholesterol, and
high blood sugar. So grab a handful of fresh blueberries and pop them in your mouth for a satisfying sweet treat.
Blueberry Mini Muffins
Yields 24 muffins
Ingredients:
- 2 cups self-rising flour
- 1/2 cup sugar
- 3/4 cup milk
- 1 large egg, lightly beaten
- 1/4 cup
butter, melted - 1-1/2 cups fresh blueberries
Directions:
- Preheat oven to 425°F.
- Lightly grease 24 (1-inch) mini-muffin pan cups.
- In a medium-sized bowl, combine flour and sugar.
- Make a well in the center; add milk, egg and 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. Serve warm.
Per muffin: 83 calories, 13 g carbohydrate, 2.6 g total fat, 1.5 g saturated fat
Recipe courtesy of The U.S. Highbush Blueberry Council
