Red, White and Blueberry Muffins

Ooh, they’re red, white and blue and yummy, too!

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 12

Ingredients

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.

Expert Tips

Go nuts and add about 1/2 cup of your favorite chopped nuts to the batter.

Use dried cherries for the cranberries.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
230
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
230mg
230%;
Total Carbohydrate
37g
37%
(Dietary Fiber
1g
1%
  Sugars
25g
25%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.