Wild Blueberry Mini Muffins Recipe

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

Preparation

Heat oven to 425°F. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.

Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Gently stir in blueberries. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.

Bake 11 to 14 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.

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