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Make-Ahead Lemon-Glazed Blueberry Mug Muffins
Make-Ahead Lemon-Glazed Blueberry Mug Muffins
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Prep Time:
10 minutes
Total Time:
6 hours 15 minutes
Quick and convenient lemon-glazed blueberry muffins ready in minutes for instant indulgence!
Ingredients:
  • 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
  • Water, oil and eggs called for on muffin mix box
  • 2 tablespoons powdered sugar
  • 1/8 teaspoon finely grated lemon peel
  • 1/2 teaspoon fresh lemon juice
Instructions:
  • Line a standard 12-cup muffin tin with paper baking cups and lightly coat with cooking spray. Drain the blueberries from the muffin mix, rinse, and set aside. In a medium bowl, mix together the muffin mix, water, oil, and eggs until just blended (it's okay if the batter is a bit lumpy), then gently fold in the blueberries.
  • Evenly divide the batter into the muffin cups. Freeze for at least 6 hours until completely firm. Transfer the frozen muffins from the cups into two 1-gallon freezer bags, squeezing out excess air. Freeze for up to 3 months.
  • Prepare your 12 oz mug by spraying the bottom with cooking spray. Take the paper baking cup off the frozen muffin batter and transfer the batter into the mug. Microwave uncovered on High for 45 to 60 seconds until the muffin is set and the edges pull away from the sides of the mug. Allow it to stand for 1 minute before enjoying.
  • Mix Lemon Glaze ingredients in a small bowl until it's thin enough to drizzle. Drizzle on top of the warm muffin in a mug, or flip the muffin onto a small plate before drizzling with lemon glaze. Serve and enjoy!

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