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

Ingredients:

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

Directions:

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!