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Blueberry-Carrot Cake Muffins

Tieghan Gerard
Updated May 16, 2022
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Betty Crocker™ muffin mix gets a carrot-cake remix in this yummy breakfast bread recipe.

Blueberry-Carrot Cake Muffins

  • Prep Time 10 min
  • Total 35 min
  • Servings 15
  • Ingredients 12
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Ingredients

Muffins

Glaze

  • 2 tablespoons blueberry liquid (reserved from can of blueberries)
  • Grated peel of 1 lemon
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon heavy whipping cream

Instructions

  • Step 
    1
    Heat oven to 350° F. Place paper baking cup in each of 15 regular-size muffin cups, or grease with shortening.
  • Step 
    2
    Drain blueberries from muffin mix in strainer set over bowl, reserving 2 tablespoons liquid for glaze.
  • Step 
    3
    In large bowl, mix muffin mix, buttermilk, oil, cream cheese and eggs until just combined (batter will be lumpy). Fold in carrots, nutmeg and drained blueberries. Divide batter among muffin cups, filling each three-fourths full.
  • Step 
    4
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
  • Step 
    5
    In small bowl, beat Glaze ingredients with whisk until smooth. Drizzle over muffins.

Nutrition

180 Calories
6g Total Fat
2g Protein
29g Total Carbohydrate
20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
60
Total Fat
6g
9%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
170mg
7%
Potassium
65mg
2%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
20g
Protein
2g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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