Waking up to the sweet aroma of freshly baked blueberry muffins or scones will put a smile on anyone's face. Sweet, juicy and colorful, right now is the best time to find large, ripe blueberries bursting with flavor.  Look for fresh blueberries that are firm, dry, plump, and smooth-skinned. And, a added bonus: Eating blueberries, as part of a healthy diet, may help ward off several key risk factors for cardiovascular disease and diabetes, such as an accumulation of belly fat, high cholesterol, and high blood sugar. So grab a handful of fresh blueberries and pop them in your mouth for a satisfying sweet treat. 

Blueberry Mini Muffins
Yields 24 muffins

Ingredients:

• 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.
2. Lightly grease 24 (1-inch) mini-muffin pan cups.
3. In a medium-sized bowl, combine flour and sugar.
4. Make a well in the center; add milk, egg and butter.
5. Stir gently until mixture begins to form a soft dough; fold in berries; spoon into mini-muffin cups, dividing evenly.
6. Bake until tops are golden, 12 to 15 minutes. Serve warm.

Per muffin: 83 calories, 13 g carbohydrate, 2.6 g total fat, 1.5 g saturated fat

Recipe courtesy of The U.S. Highbush Blueberry Council