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, ...
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