Wild Blueberry Mini-Muffins

Wild Blueberry Mini-Muffins

You’ll go wild over the maximum blueberry flavor in sweet mini-muffins!

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

36

mini-muffins

1
box Betty Crocker® wild blueberry muffin mix
3/4
cup milk
1/4
cup vegetable oil
2
eggs
  1. Heat oven to 425ºF. Place miniature paper baking cup in each of 36 mini-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 and eggs just until blended (batter may be lumpy). Gently stir in blueberries. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
  3. Bake 11 to 14 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.
Makes 36 mini-muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
End up with empty cups in your pan? If you've greased them, fill the empty ones half full with water. It will keep the grease from burning, and all the cups will bake more evenly.
Success
Use shiny muffin pans for golden and tender muffin crusts.

Nutrition Information:

1 Serving (1 Mini-Muffin)
  • Calories 60
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 75mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 0g,
    • Sugars 5g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.