Red, White and Blueberry Muffins

Red, White and Blueberry Muffins

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

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

12

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.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Go nuts and add about 1/2 cup of your favorite chopped nuts to the batter.
Substitution
Use dried cherries for the cranberries.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 230
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 230mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 1g,
    • Sugars 25g),
  • Protein 4g;
Percent Daily Value*:
    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.