Ingredients

The following ingredients have 4 Servings
  • 1 package Betty Crocker® wild blueberry muffin mix
  • 1/2 cup water
  • 3 Tbsp vegetable oil
  • 1 egg

Instruction

  • 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.
  • Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake in your preheaten oven for 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet. Makes 12 muffin tops.