Red, White and Blueberry Muffins

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

Ingredients

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

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
230
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
230mg
10%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
4%
Sugars
25g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.