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Easy Blueberry Almond Muffins

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  • Prep 15 min
  • Total 45 min
  • Servings 12
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Whip up a batch of these scrumptious Easy Blueberry Almond Muffins, and enjoy a delightful treat that's perfect for any occasion. This recipe uses the handy Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix, making it a breeze to bake up a batch of these tasty muffins. The muffins are packed with juicy blueberries and have a soft and fluffy almond-infused batter, creating a delightful combination of flavors and textures. With their irresistible aroma and delectable taste, these Easy Blueberry Almond Muffins are sure to become a family favorite.
By Marley Braunlich
Updated Jan 4, 2024
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  • 1
    Preheat oven to 375°F. Place a paper baking cup in each of 12 regular-size muffin cups; spray with nonstick cooking spray.
  • 2
    In a mixing bowl, whisk together water, vegetable oil, eggs and almond extract. Pour in dry blueberry muffin mix and stir until just combined. Mixture will be slightly lumpy.
  • 3
    Drain blueberries from muffin mix and rinse; gently incorporate into batter. Use a muffin scoop to evenly portion out batter into muffin cups. Top with 1/4 cup floured blueberries.
  • 4
    Bake for 20 to 25 minutes or until lightly golden and a toothpick inserted into the center of the muffin comes out with few crumbs.

Frequently Asked Questions

How do you prevent the blueberries from turning the batter purple?

Rinse the canned blueberries in cold water and then drain to prevent your batter from turning purple.

How do you boost flavor in this recipe?

Add almond extract to the batter to play up the sweet, nostalgic flavors in these blueberry muffins.

Any more general tips?

Top muffins with extra wild blueberries. If using frozen, run them under cold water, then transfer to a small bowl and toss lightly in flour.


Nutrition Facts are not available for this recipe
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