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Wild Blueberry Muffin Tops

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Wild Blueberry Muffin Tops
  • Prep 5 min
  • Total 15 min
  • Servings 20
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Admit it—you always eat the top of the muffin first. Now you can bake just the tops!
Updated Apr 9, 2020

Ingredients

Steps

  • 1
    Preheat oven to 425°F (or 400°F 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.

Tips from the Betty Crocker Kitchens

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

95 Calories, 3 g Total Fat, 1 g Protein, 17 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Muffin Top
Calories
95
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
10 mg
Sodium
130 mg
Potassium
15 mg
Total Carbohydrate
17 g
Dietary Fiber
1 g
Protein
1 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
14%
14%
Iron
2%
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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