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Mini Corn Muffin With Blueberries

a1angiem's picture
Ingredients
  Unsalted butter 8 Tablespoon
  Sugar 6 Tablespoon
  Honey 4 1⁄2 Teaspoon
  Egg 1 Large
  All-purpose flour 1 1⁄2 Cup (24 tbs)
  Cornmeal 1⁄2 Cup (8 tbs)
  Baking powder 1 3⁄4 Teaspoon
  Milk 1⁄4 Cup (4 tbs)
  Blueberries 1⁄2 Cup (8 tbs) (Fresh Or Frozen)
Directions

For recipe directions, please refer to the video

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry
Interest: 
Everyday, Kids
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
These bite-sized muffins smell so scrumptious while they are baking - you won't be able to resist them.  Mini-muffins are perfect for a mid-morning snack or as a treat with lunch and the smaller portion is ideal for children or those of us trying to shed the pounds!  Wild blueberries which are smaller than regular ones and the perfect size for these edible minis. 

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