Mini Blueberry Cups-
Seriously how can it be Friday already? Where did the week go? Did this week fly by for you too? I thought it would be nice to welcome the upcoming weekend with a new blueberry dessert, mini blueberry cups. This is a migraine safe recipe, a sugar free recipe and a dairy free recipe. But it is not taste free, its really yummy! If I do say so myself, giggle. If you are not on a special diet, use the “real stuff” and please see Katies tid bits below.
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What You Need
3/4 Cup Splenda ( or sugar)
1/4 Cup lactose free margarine ( or butter) softened
1 tsp. Maple syrup
1 Cup flour
1 tsp. Baking powder
1/2 Cup lactose free milk ( or milk)
1 Cup blueberries fresh ( or frozen if thawed first) and reserve a few extra for garnish
Non stick cooking spray
4- 4 oz ramekins
1 Large mixing bowl
1 Large measuring cup or medium mixing bowl
Before You Start– Preheat oven to 350 ° prepare ramekins by spraying inside well with non stick cooking spray.
Lets Make It! In a bowl combine Splenda ( or sugar), margarine( or butter) and maple syrup. Using an electric mixer beat until smooth. Add egg and continue beating. Combine flour and baking powder in a bowl or larger measuring cup. Add a little flour mixture and then a little milk to the Splenda mixture, alternating and continue mixing until creamy. Using a spoon fold in the blueberries, Don’t beat or stir vigorously, fold gently to keep the blueberries whole. Using a spoon fill the ramekins about 3/4 of the way full. Place the ramekins on a cookie sheet and bake for 25-35 minutes or until the cake top is golden and a toothpick inserted comes out clean.
Serve warm or cooled and topped with a few blueberries, and/or dairy free whipped cream .
*Katies Tid Bits- If you are not on a migraine safe, dairy free or sugar free diet. Use sugar milk and butter. Serve sprinkled with powdered sugar and blueberries
These mini blueberry cups are a nice treat and a great way to start your weekend, don’t you agree?
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