blueberry mini muffins

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Servs: 42  Prep: 15m  Cook: 50m  

"'These bite-size muffins are popular in our family,' reports Suzanne Fredette of Littleton, Massachusetts. 'They're especially nice for potlucks since they leave enough room on your plate to try all the other dishes.'"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 cup butter, softened 1 cup butter, softened
•   1 teaspoon baking soda 1 teaspoon baking soda
•   2 cups sugar 2 cups sugar
•   5 cups all-purpose flour 5 cups all-purpose flour
•   3/4 teaspoon salt 3/4 teaspoon salt
•   1 cup buttermilk 1 cup buttermilk
•   3 cups fresh or frozen blueberries 3 cups fresh or frozen blueberries
•   1 teaspoon baking powder 1 teaspoon baking powder
•   Additional sugar Additional sugar
•   5 eggs 5 eggs
•   2 teaspoons vanilla extract 2 teaspoons vanilla extract

Instructions

1. 1. In a mixing 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).
   2. Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400 degrees F for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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