Tuesday, October 20, 2009

Blueberry Mini Muffins

If you're ever asked to "bring something for the meeting", here's your go to recipe. Blueberry Mini Muffins. This recipe yeilds a lot, so if no one can tell you "How many people are coming?", make a batch of mini muffins.

Great with tea...

Great with sake...I think?

Great with wine!

Blueberry Mini Muffins
1 cup canola oil
2 cups sugar
1 teaspoon cinnamon
5 eggs
1 cup lowfat vanilla yogurt
2 teaspoons vanilla extract
2 cup all-purpose flour
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 cups fresh or frozen blueberries
Additional sugar, optional
In a 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 moistened. 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 a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.

Yield: 7 dozen. Have 1 have 10, they're so tiny, who will notice? Enjoy!


  1. I love blueberries it is one of my favorite flavors for sure

  2. Okay, it's official. This blog contaminates my mind with images of uncontrolled greediness. I can conquer "mini" by merely eating the entire batch.



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