Red, White and Blueberry Muffins

 

1

box Betty Crocker® wild blueberry muffin mix

3/4

cup milk

1/4

cup vegetable oil

2

eggs

3/4

cup dried cranberries

1/3

cup powdered sugar

1

to 1 1/2 teaspoons milk

1/8

teaspoon orange extract or vanilla

• 1 Heat oven to 425ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• 2 Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil, eggs and cranberries just until blended. Gently stir in blueberries. Divide batter among muffin cups (each about three-fourths full).
• 3 Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Stir together powdered sugar, milk and orange extract until thin enough to drizzle. Drizzle glaze over muffins.