These Double Berry Mini Muffins are a sweet little bite sized treat bursting with the yummy goodness of blueberries and blackberries. Plus, since they are made in a mini muffin pan, they are snap to make.
Author:Jamie Sanders, adapted from Moore or Less Cooking
1– 3/4 cups flour
1/3 cup sugar
2– 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup fresh or thawed frozen blueberries
1/2 cup blackberries
3/4 cup milk
1 egg beaten
1/3 cup butter, melted
1 1/2 tsp vanilla
Preheat oven to 400 F.
Lightly spray muffin pan with cooking oil.
In a bowl combine flour, sugar, baking powder, salt. Add milk, egg, vanilla and melted butter. Mix until dry ingredients become lumpy. Do not over beat.
Fold in blueberries and blackberries.
Divide batter evenly among prepared muffin cups.
Bake 20 to 25 minutes or until tops spring back when lightly touched.
Recipe makes 2 dozen mini muffins.
Baby Cakes mini cupcake maker directions:
Preheat cupcake maker.
Cook in 4 batches at 6 minutes each
For smaller batches in the cupcake maker, the extra batter keeps in the fridge for 3 to 5 days or freezes beautifully.