There’s something about the way these blueberry muffin sausage balls come together that makes me pause, even if just for a second. The scent of sizzling sausage mingles with the faint sweetness of fresh blueberries, a combo I didn’t expect to love so much. When I first pulled them out of the oven, the golden crust was inviting, but I hesitated for a beat—worried the berries might have burst too much and made everything soggy. Nope. Each bite still had that perfect pop of blueberry that balanced the salty, cheesy richness. It’s the kind of snack that feels a little indulgent but also like a cozy surprise, especially when you’re half-focused on something else and suddenly realize you’ve eaten more than you meant to.
Why You’ll Love It:
- Unexpected flavor pairing that works more often than you’d think.
- Comforting and portable — great for snacking or sharing at a casual get-together.
- It’s simple — and that’s kind of the point. No complicated steps to stress over.
- The blueberries add moisture, but sometimes a few burst early, giving a slightly uneven texture that’s oddly charming.
If you’re cautious about fruit in savory dishes, I get it. But trust me, these strike a nice balance that isn’t too sweet or too heavy. They’re a fun twist worth trying when you want something different but easy.
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Blueberry Muffin Sausage Balls
- Total Time: 40 minutes
- Yield: 12 1x
Description
A unique twist on classic sausage balls, these blueberry muffin sausage balls combine savory sausage with sweet bursts of blueberries for a delightful appetizer or snack.
Ingredients
1 pound ground breakfast sausage
2 cups biscuit baking mix (such as Bisquick)
1 cup shredded sharp cheddar cheese
1/2 cup fresh blueberries
1/4 cup milk
1 large egg
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the ground breakfast sausage, biscuit baking mix, shredded cheddar cheese, and fresh blueberries.
In a separate small bowl, whisk together the milk and egg until well combined.
Pour the milk and egg mixture into the sausage mixture.
Using your hands or a spoon, mix all ingredients together until just combined, being careful not to crush the blueberries too much.
Form the mixture into 1-inch diameter balls and place them evenly spaced on the prepared baking sheet.
Bake in the preheated oven for 20 to 25 minutes, or until the sausage balls are cooked through and golden brown on the outside.
Remove from the oven and allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: I usually bake these on a parchment-lined sheet, but a lightly greased pan works fine too. They’re great warm, just out of the oven, or at room temperature if you’re serving a crowd. For a little twist, I sometimes toss in a pinch of cinnamon or swap sharp cheddar for pepper jack to add a bit of kick, though I haven’t tested all variations extensively. If you want to make them ahead, they freeze well and reheat without losing much of that fresh-baked charm.
FAQ:
Can I use frozen blueberries? You can, but fresh works best to avoid extra moisture.
Are these spicy? Not unless you add something like pepper jack or spices yourself.
Can I make them smaller or larger? Sure, just adjust baking time accordingly.
Ready to surprise yourself and your taste buds? Save this recipe for the next snack craving or casual gathering, and don’t forget to share what you think after you try it.