Breakfast Blueberry Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Yummy cake based muffins! Ingredients:
1 lb fresh blueberries or 1 (15 ounce) can blueberries |
1 (18 ounce) box vanilla cake mix |
1 (3 1/2 ounce) box instant pudding mix |
4 eggs |
1 tablespoon sugar |
1 teaspoon vanilla |
1 teaspoon nutmeg |
1/2 cup vegetable oil |
3/4 cup milk |
Directions:
1. Place oven rack in the middle shelf setting and preheat oven to 325°F
2. In a mixing bowl using an electric hand mixer or using a stand mixer (with whisk attachment) put eggs in bowl and mix on medium speed for about 2 minutes. Add milk, vegetable oil and vanilla to the eggs. Begin mixing on low speed.
3. In a separate bowl add the cake mix, nutmeg and the pudding mix and stir with a spoon. Slowly add the cake/pudding mixture to the wet ingredients a little at a time. Scrape the sides of the bowl as needed - Be careful not to get the spoon stuck in the mixer! And please don't reach into the bowl while the mixer is still running - IT HURTS!
4. When all of the dry ingredients are in the same bowl as the wet ingredients, mix on medium for 2-3 minutes. Turn off mixer. Slowly add blueberry's and fold gently with a spoon or rubber spatula . Oh who cares if you break them, they will still taste great!
5. Grease or paper cup a medium sized muffin tin. Fill each muffin cup between 1/2 and 3/4 full (try not to spill any outside of the paper muffin cups or on top of the muffin tray, it is a pain in the butt to scrape off!) Bake for about 25 minutes. Check doneness with a wooden toothpick. If the tooth pick comes out clean, they are done.
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