Easy Blueberry Almond Muffins
Whip up a batch of these scrumptious Easy Blueberry Almond Muffins, and enjoy a delightful treat that's perfect for any occasion. This recipe uses the handy Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix, making it a breeze to bake up a batch of these tasty muffins. The muffins are packed with juicy blueberries and have a soft and fluffy almond-infused batter, creating a delightful combination of flavors and textures. With their irresistible aroma and delectable taste, these Easy Blueberry Almond Muffins are sure to become a family favorite.
Ingredient
- 2/3 cup water
- 1/3 cup vegetable oil
- 2 eggs
- 1/4 teaspoon almond extract
- 1 box (16.9 oz) Wild Blueberry Muffin & Quick Bread Mix
- 1/4 cup frozen wild blueberries, rinsed and tossed in 2 teaspoons flour
Direction
- Preheat oven to 375°F. Place a paper baking cup in each of 12 regular-size muffin cups; spray with nonstick cooking spray.
- In a mixing bowl, whisk together water, vegetable oil, eggs and almond extract. Pour in dry blueberry muffin mix and stir until just combined. Mixture will be slightly lumpy.
- Drain blueberries from muffin mix and rinse; gently incorporate into batter. Use a muffin scoop to evenly portion out batter into muffin cups. Top with 1/4 cup floured blueberries.
- Bake for 20 to 25 minutes or until lightly golden and a toothpick inserted into the center of the muffin comes out with few crumbs.
