Blueberry Muffins!

A Blueberry Muffin smothered in butter,

with a tall glass of ice cold milk. 

Sound good? 

Or a cup of hot coffee...or even hot coca!
Now we're talkin', huh?

Warm muffins on a chilled morning...

mmm, mmm, mmmmm!!!

Blueberry Muffins

4 eggs

1 18.25 oz pkg White Cake Mix

1 4 1/2 cup serving size Instant Vanilla Pudding

1/2 cup Veg. Oil

3/4 cup Milk

1 tsp Vanilla

1 15oz pkg OR 2 cups blueberries
1/4 cup flour

Beat eggs until light.

Add cake mix, pudding, veg. oil, milk and vanilla.

Beat until smooth. 

Do not over beat.

Batter will be thick.

Scoop flour in to small bowl.
Add blueberries to flour and mix until blueberries are covered.
Scoop blueberries out of flour and
Fold in to cake mix mixture with a spoon,
being careful not to break the berries.
Discard remaining flour.

Place cupcake/muffin papers in muffin cups.

Fill cups 2/3 full.
If you allow them to sit too long before putting
them in the oven, the berries will sink to the bottom
of the muffin.

Bake at 350* for 20 - 30 minutes,

until tops are golden. 

Test doneness with a toothpick.

This recipe makes 30 cupcakes.

I just freeze what I don't need. 

Place muffins on a cookie sheet in the freezer.

Once frozen, place in freezer container

or freezer bag. 

You can remove only those that you will need.

Place on the counter to thaw, 

then microwave them for 5 -10 seconds.

They'll taste like 'fresh out of the oven' muffins!