Perfect with coffee and orange juice in the morning, or as an afternoon snack, these blueberry muffins are glorious.

Yummy Blueberry Muffins
Recipe type: Breads and Rolls
Serves: 12 muffins
  • vegetable oil cooking spray
  • 2 Cups Basic Muffin Mix; (see Recipe)
  • 1 egg
  • 2 Tablespoons canola oil
  • 3/4 Cup water
  • 1/2 Cup orange juice
  • 1/2 pint fresh blueberries (or frozen and thawed)
  1. Preheat oven to 400 degrees. Lightly coat 12 muffin cups with cooking oil spray.
  2. Combine muffin mix, egg, oil, water, and orange juice in medium bowl until just moistened. (Batter will be lumpy.) Fold in blueberries.
  3. Spoon batter into prepared muffin cups and bake for 15 minutes.
This recipe yields 12 muffins.

Comments: Take advantage of seasonal specials; buy blueberries in large quantities in season, and store them in zip-top freezer bags for year-round goodies.

All baked muffins can be frozen in airtight freezer bags and microwaved for a quick snack.

Per Serving (excluding unknown items): 37 Calories; 3g Fat (63.9% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 6mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat.

NOTES : Recipe from "Working Mom's Fast & Easy Kid-Friendly Meals" by Elise M. Griffith

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