Blueberry Mini-Muffins

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

Preheat oven to 425F. 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.

Yield: 24 mini-muffins

Blueberry Muffins:
Prepare batter as directed above. Spoon batter into 12 lightly greased 3-inch muffin cups; bake at 425F until tops are golden, 15 to 18 minutes. Yield: 12 muffins

Source: US Highbush Blueberry Council