• 2 cups self-rising flour
  • 1/2 cup sugar
  • 3/4 cup milk
  • 1 large egg, lightly beaten
  • 1/4 cup butter, melted
  • 1-1/2 cups fresh blueberries

DIRECTIONS:

1. Preheat oven to 425°F. Lightly grease 12 muffin pan cups.

2. 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.

3. Bake until tops are golden, 20-25 minutes. Serve warm.

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