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
Ingredients
- 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
- 3/4 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup dried cranberries
- 1/3 cup powdered sugar
- 1 to 1 1/2 teaspoons milk
- 1/8 teaspoon orange extract or vanilla
Instructions
-
Step1Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
-
Step2Drain 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).
-
Step3Bake 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 1/2Tips from the Betty Crocker Kitchens
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