Wednesday, September 2, 2009



1 pkg. (about 18oz.) wild blueberry muffin mix

1 egg

1/2 cup of water

Can of blueberries from muffin mix, rinsed and well drained


Preheat oven to 425 or to 400 degrees if using dark or non-stick cookie sheets.

Prepare muffin batter by combining the dry mix, egg and the 1/2 cup of water just until combined.(This is less water than called for on the package.)

Batter will be slightly lumpy.

Gently fold in blueberries.

Drop batter by slightly rounded tablespoonfuls onto ungreased cookie sheets, setting them about 2 inches apart. Bake in preheated oven 7 to 9 minutes or until edges and tops begin to brown and tops spring back when gently pressed with finger. Cool 1 minute, then remove from cookie sheets. Set on racks to cool completely.

Number Of Servings:Makes 20 to 24 muffin tops.

Preparation Time:1/2 hour or less.

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