Red, White and Blueberry Muffins

Ooh, they're red, white and blue and yummy, too!


12 servings


1 box wild blueberry muffin mix (e.g. Betty Crocker®)
3/4 cup milk
1/4 cup vegetable oil
2 eggs
3/4 cup dried cranberries
1/3 cup confectioners' (powdered) sugar
1 to 1 1/2 teaspoons milk
1/8 teaspoon orange extract or vanilla


Preheat oven to 425°F (218°C). Prepare a muffin pan by placing 12 baking cups in the cavities or by coating the bottoms of the cavities with Pan Release or cooking spray or baking spray with flour.

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).

Bake for 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.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes
Cool Time: 5 minutes
Total Time: 40 minutes

Additional Information

Go nuts and add about 1/2 cup of your favorite chopped nuts to the batter.

Use dried cherries for the cranberries.

Nutritional Information

Amount per serving: Calories 230 (Calories from Fat 70), Total Fat 7 g (Saturated Fat 1 1/2 g, Trans Fat 0 g), Cholesterol 35 mg; Sodium 230 mg; Total Carbohydrate 37 g (Dietary Fiber 1 g, Sugars 25 g), Protein 4 g; Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat; Carbohydrate Choices: 2 1/2

Recipe Courtesy Of

Betty Crocker

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