- Makes 48 mini-muffins
- Prep Time 10 min
- Cook Time 18 min
- 1 1/2 cups fresh blueberries
- 2 cups all-purpose flour, divided
- 1/2 cup I Can’t Believe It’s Not Butter!® Original Spread
- 1 cup sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1/4 cup milk
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 Tbsp. grated lemon peel
- 1 Tbsp. sugar
- 1/2 tsp. ground cinnamon
Preheat oven to 375°. Line 48 mini muffin cups with mini cupcake liners.
Toss blueberries with 1 tablespoon flour in medium bowl; set aside.
Beat I Can’t Believe It’s Not Butter!® Spread and sugar in large bowl with electric mixer until fluffy, about 2 minutes. Beat in eggs and vanilla, scraping sides occasionally. Beat in milk, remaining flour, baking powder and salt just until blended. Stir in blueberries and lemon peel. Evenly spoon batter into prepared pans.
For TOPPING: Combine sugar and cinnamon In small bowl; sprinkle evenly over batter.
Bake 18 minutes or until golden and toothpick inserted in centers comes out clean. Cool on wire rack 10 minutes; remove from pans and cool completely.