Preheat oven to 400 degrees. Line baking sheets with parchment paper; set aside.
Recipe
Breakfast
Blueberry Muffin Tops
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Blueberry muffins never looked so good. Make this sweet treat using only a few ingredients.
Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16.9-oz.) box Hy-Vee blueberry muffin mix | ||
| ½ c. water | ||
| 1 Hy-Vee large egg | ||
| 3 tbsp. Hy-Vee vegetable oil |
Things To Grab
- Baking sheets
- Parchment paper
- Srainer
- Large bowl
- Fork
- Mixing spoon
- Spoon
- Cooling rack
Directions
Drain blueberries from muffin mix package in strainer; rinse and set aside.
In a bowl, beat water, egg and vegetable oil with a fork. Stir in muffin mix just until blended; batter will be lumpy. Carefully fold in rinsed, drained blueberries.
Drop batter by rounded spoonfuls, or using a small cookie scoop, 2 inches apart onto prepared sheets.
Bake 9 to 11 minutes or until bottoms are light golden-brown. Cool 1 minute before removing to cooling rack.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 10mg
- Sodium: 135mg
- Total Carbohydrates: 19g
- Protein: 1g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
Hy-Vee Blueberry Muffin Mix box.