Red, White and Blueberry Muffins

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

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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

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Directions

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

Expert Tips

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

Use dried cherries for the cranberries.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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;