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Blueberry-Almond Muffin Tops
Blueberry-Almond Muffin Tops
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Prep Time:
15 minutes
Total Time:
1 hour
Upgrade your morning with these irresistible Lemon Blueberry Muffin Tops, featuring a crunchy almond twist, zesty lemon flavor, and a sweet icing drizzle. Quick and easy to bake using Betty Crocker™ Blueberry Muffin Tops Mix. Perfect for a delicious breakfast or brunch.
Ingredients:
  • 1 box (11.9 oz) Betty Crocker™ Blueberry Muffin Tops Mix
  • Water, vegetable oil and egg called for on muffin tops box
  • 1/2 cup sliced almonds
  • 2 tablespoons grated lemon peel
  • 1/2 cup powdered sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon milk
Instructions:
  • Preheat oven to 400°F (375°F if using a dark or nonstick pan). Line a large cookie sheet with parchment paper and set aside.
  • Combine the muffin tops mix, water, oil, and egg in a medium bowl until just blended (the batter will be thick), then fold in the almonds and lemon peel.
  • Spoon batter onto lined cookie sheet, leaving 2-inch spaces between each. Sprinkle each muffin top with 1/2 teaspoon of streusel from the box. Bake for 10 to 13 minutes until edges turn light golden brown. Transfer to a cooling rack right away and let them cool completely.
  • Mix the icing ingredients until smooth and thin enough to drizzle over the muffin tops. Store the muffins in an airtight container at room temperature.

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