On the Menu Today~
There are times…
when all you want to do…
is pop a mini muffin into your mouth…or
pop a couple of mini muffins into your mouth..
but not all at the same time~
they wanted mini blueberry muffins…
so mini blueberry muffins it was…
2 1/4 cups
1 1/2 teaspoons
grated fresh lemon zest
1 1/4 cups
1 cup blueberries
(fresh or frozen)
- Preheat oven to 375°F. Line 2 24-cup miniature-muffin tins with mini paper muffin liners.
- In a bowl, mix flour, baking powder, cinnamon and salt. In a separate bowl, whisk eggs, lemon zest, buttermilk, oil, sugar and vanilla extract. Stir dry ingredients gently into milk mixture. Fold in berries.
- Spoon batter into paper muffin liners so they’re 3/4 full. Bake until a toothpick inserted into center of a muffin comes out clean, 15 to 20 minutes. Let cool in pans on wire racks for 5 minutes, remove muffins, cool on wire racks.