 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
|
This is the easiest way imaginable to bake up a batch of delicious muffins. You can even substitute cranberries for the blueberries for a different taste treat. Ingredients:
1 (18 1/4 ounce) package lemon cake mix |
1/4 cup all-purpose flour |
1 teaspoon baking powder |
3 eggs |
2/3 cup milk |
1/3 cup vegetable oil |
1 1/2 cups fresh blueberries |
Directions:
1. Preheat oven to 375*.
2. Prepare muffin tins: Grease or paper-line one 12-cup and one 6-cup tin.
3. In medium bowl, combine cake mix, flour and baking powder. Stir to blend.
4. In a large bowl, whisk eggs, milk and oil. Add to dry ingredients, stirring just until blended.
5. Fold in blueberries. Spoon batter into prepared muffin tins.
6. Bake for 17 to 23 minutes, or until lightly browned and set.
7. NOTE: Thawed, frozen blueberries may be used. If berries are damp, toss with a spoonful of flour before mixing into batter.
|
|