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Blueberry-Carrot Cake Muffins
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Prep Time:
10 minutes
Total Time:
35 minutes
Carrot cake breakfast bread made with Betty Crocker™ muffin mix.
Ingredients:
  • 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 tablespoons cream cheese, softened
  • 2 eggs
  • 1 cup grated carrots
  • Dash of nutmeg
  • 2 tablespoons blueberry liquid (reserved from can of blueberries)
  • Grated peel of 1 lemon
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon heavy whipping cream
Instructions:
  • Preheat oven to 350° F. Line 15 regular-size muffin cups with paper baking cups or grease with shortening.
  • Strain blueberries from muffin mix over a bowl, save 2 tablespoons of liquid for glaze.
  • Combine muffin mix, buttermilk, oil, cream cheese, and eggs in a large bowl until just combined (batter will be lumpy). Gently fold in carrots, nutmeg, and drained blueberries. Fill muffin cups three-fourths full with the batter.
  • Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from muffin cups.
  • Whisk Glaze ingredients in a small bowl until smooth, then generously drizzle over the muffins.

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