Wild Blueberry Muffin Tops

Admit it—you always eat the top of the muffin first. Now you can bake just the tops!

Prep Time: 5 min
Total Time: 15 min
Makes: 20 muffin tops

(15 ratings)

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1	package Betty Crocker® wild blueberry muffin mix
1/2	cup water
3	tablespoons vegetable oil
1	egg

1.	Preheat oven to 425ºF (or 400ºF for dark or nonstick pan). Drain Blueberries from muffin mix; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.
2.	Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3.	Bake 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet.

Variation

Make Nutty Muffin Tops by adding 1/2 cup chopped pecans, almonds or walnuts with the blueberries.

Planned-Overs

Leftover muffin tops make fun shortcakes. Top each with a scoop of ice cream (or a mound of whipped cream) and fresh berries, and enjoy!

Nutrition Information:

1 Muffin Top: Calories 95 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 130 mg; Total Carbohydrate 17 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 14 %; Iron 2 % Exchanges: 1/2 Starch; 1/2 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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