These little mini muffins are so tiny that in our home we call them drops.
We love them. They are incredibly tasty it's often very hard not to eat the whole batch in one sitting.
I made these all summer so the recipe calls for fresh berries. You can use frozen berries in the winter.
5 tablespoons butter
1/2 cup sugar
3/4 cups plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups of self rising flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup blueberries
Preheat oven to 375 degrees.
Butter your cupcake trays.
Beat butter and sugar with an electric mixer until light and fluffy.
Add egg and incorporate well.
Add yogurt and lemon zest.
Sift flour mixture into batter slowly until well incorporated.
Fold in blueberries.
The dough is thick! Spoon into muffin cups about 3/4 full.
Cook 20-25 minutes.