Admit it—you always eat the top of the muffin first. Now you can bake just the tops!
Wild Blueberry Muffin Tops
- Prep Time 5 min
- Total 15 min
- Servings 20
- Ingredients 4
Ingredients
- 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
- 1/2 cup water
- 3 tablespoons vegetable oil
- 1 egg
Instructions
-
Step1Preheat oven to 425°F (or 400°F for dark or nonstick pan). Drain Blueberries from muffin mix; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.
-
Step2Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
-
Step3Bake 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet.
Nutrition
95
Calories
3 g
Total Fat
1 g
Protein
17 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Muffin Top
- Calories
- 95
- Calories from Fat
- 25
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 130 mg
- Potassium
- 15 mg
- Total Carbohydrate
- 17 g
- Dietary Fiber
- 1 g
- Protein
- 1 g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 14%
- 14%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 1/2 Fruit; 1/2 Fat;Tips from the Betty Crocker Kitchens
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