These little mini muffins are the perfect little snack with your tea or coffee…they aren’t too much…just the right BITE, or two or three!
They are soooo easy to make too. In just a few minutes you will be sitting down for a much needed break and enjoying them for yourself.
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BLUEBERRY-CRANBERRY MINI MUFFINS
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3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 stick softened butter
3/4 cup sugar
2 large eggs
1 teaspoon Mexican Vanilla (I sell this in my on-line BOUTIQUE!)
1 cup milk
1 1/2 cups fresh blueberries
1/2 cup dried cranberries
Coarse raw sugar for dusting muffin tops
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In a large mixing bowl, combine your flour, baking powder and salt…mix well and set aside. In another large mixing bowl, combine the softened butter and sugar. Whip these together with an electric mixer until they are nice and fluffy. Add the eggs one at a time…then add the vanilla. Beginning with the flour, begin to add small amounts of flour, then milk to the butter mixture until everything is all mixed together. Make sure to END with the flour. The last thing you will do is to very gently stir in the fresh blueberries and dried cranberries just until they are well incorporated into the mixture. With a tiny scooper (I like to use a meatball scooper for perfect muffins) measure out the batter into pre-greased mini muffin pans. If desired, sprinkle a tiny amount of coarse raw sugar over the tops of the muffins before baking. Bake in a preheated 400 degree oven for 18-20 minutes or until tops are nice and golden brown. You can test for doneness by inserting a toothpick into one of the muffins. If any gooey residue remains on the pick, then bake for just a few more minutes.
Remove from oven and let cool for just a few minutes until you can handle them…then remove the muffins to a wire rack to finish cooling. Serve plain or with a tiny spread of butter and maybe even a bit of jam! Check out all of the yummy jams I have available in my on-line BOUTIQUE too…I have tried them ALL and they are DELICIOUS!!!!
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BONE APPETIT!
