Everyone in our family loves Blueberry Muffins! So, anytime the family is together for breakfast or brunch we always include Blueberry Muffins. This recipe is very easy, they are great for breakfast, snacks or anytime. They are, without a doubt, the most amazing, the most perfect blueberry muffins I have ever eaten, you won’t want to stop eating them!
If you have the large muffin pans, this recipe will make 24 large muffins.
4 eggs 1 box Duncan Hines white cake mix
1 small box of vanilla instant pudding
3/4 cup milk
1/2 cup oil
1/2 tsp vanilla
1 cup of fresh blueberries or more, frozen or can of blueberries pie filling drained and rinsed
* This recipe will makes 24 regular size muffins or 12 large muffins.
Preheat oven at 350
I always rinse the fresh blueberries, place on wax paper on a cookie sheet, pat with paper towel to remove and excess water. If the blueberries are not fresh, I place them in freezer for freezing, make sure they are frozen before making the mix. If you freeze the blueberries this will insure you don’t get the blueberry juices in the mix.
Beat the 4 eggs until lite, approx. 2 – 3 minutes depending on mixer.
Add all other ingredients except do not add the blueberries yet. Mix until blended, it’s important not to over mix.
Prepare muffin pan with paper liners.
I will fill the muffin papers half full of mix, then remove frozen blueberries and add by hand blueberries to the mix. Add more batter on top of the blueberries, then add more blueberries to the top of the mix. Now they are ready to put into the oven.
Bake at 350 for 20 – 22 minutes depending on oven.
I hope you enjoy the blueberry muffing recipe!
I hope everyone had a Merry Christmas!