Blueberry Mini Cakes Muffins Recipes

BLUEBERRY MINI MUFFINS

Steps:

• In a 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° for 10-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

MINI BLUEBERRY BUNDT CAKES

Steps:

• In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.

BLUEBERRY MINI-CAKES (MUFFINS)

Steps:

• Preheat oven to 375.
• Spray a mini-muffin pan with non-stick spray, or line with small paper liners.
• In a medium sized bowl, sift flour, salt and baking powder; set aside.
• In a large mixing bowl, cream butter with sugar and blend until fluffy.
• Add vanilla and eggs, and beat well to blend.
• Mix in milk, then add flour mixture and stir by hand until just blended and smooth.
• Drop by rounded teaspoonfuls of batter into each liner, then place 2-3 (depending on their size) blueberries on top of each.
• Place another teaspoon full on top of each muffin and spread a little to cover the blueberries (they should not show as much as possible and be a"surprise.") Remember not to overfill, as the mini-muffins won't pop out easily if they overflow and the top bakes onto the pan.
• Prepare the streusel by mixing the flour, sugar, cinnamon and cold butter between your fingers until well blended and crumbly.
• (On humid days a bit of extra flour might be needed to get a crumbly as opposed to a sticky texture.) Sprinkle the streusel evenly over the tops of the muffins.
• Bake for about 22 minutes until the muffins are a light golden brown.
• Cool for 5 minutes, then remove from the pan.
• If liners weren't used, remove the muffins carefully so they don't break.
• Serve warm or at room temperature, unadorned or with softened butter.
• The muffins store well in a covered container for 2 or 3 days.