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
  • Servings 20

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.

Expert Tips

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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin Top
Calories
95
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
10 mg
10 %;
Sodium
130 mg
130 %;
Total Carbohydrate
17 g
17 %
(Dietary Fiber
1 g
1 %
),
Protein
1 g
1 %
;
% 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.