Squishy Blueberries = Blueberry Muffins

We had some squishy blueberries, so we made blueberry muffins in the babycakes cupcake maker! This recipe is simple and quick and a great way to use up blueberries, especially when you buy the huge container from Costco.

Miniature Blueberry Muffins

6 Tbs. (3/4 stick) unsalted butter, at room temperature

3/4 cup granulated sugar

2 eggs

1 3/4 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. salt

3/4 cup milk

1 1/2 tsp. vanilla extract

1 pint fresh blueberries or frozen unsweetened blueberries, unthawed

*Preheat oven to 375 degrees. Spray a 24-cup miniature muffin pan with nonstick cooking spray.

Mix butter and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.

In a bowl, stir together the flour, baking powder and salt. In another bowl, stir together rhe milk and vanilla. Add the flour mixture to the butter mixture in two additions, alternatig with the milk mixture; stir until evenly moistened. Gently fold the blueberries just until evenly distributed. Take care not to break up the fruit. Do not overmix.

Divide the batter evenly among the cups of the prepared pan (fill each cup about 3/4). Bake until muffins are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Makes 24 miniature muffins.

*If you are using the babycakes cupcake maker, just plug in your cupcake maker and wait until the green light turns on before you fill the cups. Bake until muffins are golden and a toothpick inserted into the center comes out clean, 5 to 6 minutes per set of 8 muffins. Remove each set of muffin carefully with coated tongs and transfer to a plate to cool, then fill cupcake maker with the next set of 8.

ENJOY!