Mini wild blueberry muffins taste just as good as their larger cousin, there is just less of them. Which means you can eat more without feeling guilty.
Ingredients
1cupbuttersoftened
2cupssugar
5eggs
1cupbuttermilk
2teaspoonsvanilla extract
5cupsall-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
3/4teaspoonsalt
3cupsfresh or frozen wild blueberries
Additional sugar
Instructions
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).
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