Wild Blueberry Muffin Tops
Admit it—you always eat the top of the muffin first. Now you can bake just the tops!
Ingredient
- 1 box (16.9 oz) Wild Blueberry Muffin & Quick Bread Mix
- 1/2 cup water
- 3 tablespoons vegetable oil
- 1 egg
Direction
- Preheat oven to 425°F (or 400°F for dark or nonstick pan). Drain Blueberries from muffin mix; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.
- Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet.
