Yield: 24 mini-muffins.
2 cups self-rising flour
1/2 cup sugar
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter, melted
11/2 cups fresh blueberries.
Preheat oven to 425°F. Lightly grease 24 1" mini-muffin pan cups.
In a medium-sized bowl, combine flour and sugar. Make a well in the center; add milk, egg and butter. Stir gently until mixture begins to form a soft dough. Fold in berries. Spoon into mini-muffin cups, dividing evenly. Bake until tops are golden, 12-15 minutes. Serve warm.
