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Red, White and Blueberry Muffins

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By Betty Crocker Kitchens
Updated May 24, 2022
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Ooh, they’re red, white and blue and yummy, too!

Red, White and Blueberry Muffins

  • Prep Time 15 min
  • Total 45 min
  • Servings 12
  • Ingredients 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  • Step 
    2
    Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil, eggs and cranberries just until blended. Gently stir in blueberries. Divide batter among muffin cups (each about three-fourths full).
  • Step 
    3
    Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Stir together powdered sugar, milk and orange extract until thin enough to drizzle. Drizzle glaze over muffins.

Nutrition

230 Calories
7g Total Fat
4g Protein
37g Total Carbohydrate
25g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
230
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
230mg
10%
Potassium
55mg
2%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
4%
Sugars
25g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 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 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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