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Red, White and Blueberry Muffins
Red, White and Blueberry Muffins
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Prep Time:
15 minutes
Total Time:
45 minutes
Patriotic and delicious red, white, and blue treats!
Ingredients:
  • 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup dried cranberries
  • 1/3 cup powdered sugar
  • 1 to 1 1/2 teaspoons milk
  • 1/8 teaspoon orange extract or vanilla
Instructions:
  • Preheat the oven to 425°F. Line a standard muffin tin with 12 paper baking cups or grease only the bottoms of the muffin cups.
  • Separate Blueberries from Muffin Mix and rinse well. In a medium bowl, combine Muffin Mix with milk, oil, eggs, and cranberries until just mixed. Carefully fold in the rinsed blueberries. Pour batter into muffin cups, filling each about three-fourths full.
  • Bake for 17 to 22 minutes until beautifully golden and the tops bounce back when you touch them lightly. Let them cool for 3 to 4 minutes, then gently take them out of the pan. Whisk together powdered sugar, milk, and orange extract until you have a smooth glaze. Drizzle the glaze over the muffins.

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