Instructions. Spray loaf pan or muffin pans with nonstick spray. Combine the mix, egg, and milk. Fill muffin pans only 1/3 full. If making a loaf, a regular-sized loaf pan will only fill about 1/3 full. Microwave 6 muffins or 1 loaf for 3 minutes. Microwave 4 muffins for 2 minutes. Microwave 2 muffins for 1 1/2 minutes.STEP 1: In a large bowl, combine the muffin mix, baking powder (if using), and almond milk. the muffin mix and almond milk in a bowl. STEP 2: Stir until just combined and the mixture is no longer lumpy. the mixed waffle batter with frozen blueberries. STEP 3: Fold in any add-ins to the batter at this time.Instructions. Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners. In a mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla. Add the wet mixture to the dry mixture and mix until just incorporated.Details. Create an endless number of muffin recipes all with one base with the help of this Krusteaz Professional all-purpose muffin mix! Featuring a versatile, slightly sweet flavor and a moist, tender crumb, this baking mix is specifically formulated to work well with custom flavors, fruits, and add-ins. Use this mix as the foundation to whip up staple …STEP 3: ADD EGGS, MILK AND BUTTER OR OIL. Add eggs, milk and butter or oil, depending on your preference, to the bowl of your stand mixer. Attach the KitchenAid ® Flat Beater accessory to your stand mixer and then turn the mixer to speed setting 2 for one to two minutes until all ingredients are well blended. If desired, attach the stand mixer ...Preheat the oven to 350°F. Grease a 12-cup muffin tin and set it aside. In a large bowl, whisk the eggs and sugar until they are thick and pale in color, 3-4 minutes. Add the sour cream, milk, vanilla extract, almond extract, and melted butter. Whisk to combine. Add the flour, baking powder, and salt.In a large bowl, combine all ingredients and stir well. Pour a small amount onto griddle or pan and cook for 2 - 4 minutes or until edges have bubbled. Flip over and cook an additional 2 - 4 minutes. The pancakes should be golden brown. Serve with butter and/or syrup as desired.Winco bulk dry muffin mix recipe. Desserts. ... The flaky pastry is a great breakfast treat with coffee or dessert. #recipe #pastry #danish #blueberry #lemon # ...Details. Create an endless number of muffin recipes all with one base with the help of this Krusteaz Professional all-purpose muffin mix! Featuring a versatile, slightly sweet flavor and a moist, tender crumb, this baking mix is specifically formulated to work well with custom flavors, fruits, and add-ins. Use this mix as the foundation to whip up staple …Instructions. Preheat your oven to 350 degrees and line a 12 cup muffin pan with liners (I used these) for easy removal. In a large bowl, whisk together the 3 eggs with the almond butter until smooth, then whisk in the maple syrup and vanilla. In a separate bowl, combine the almond flour, tapioca flour, baking soda and salt.Sep 12, 2023 · Instructions. Preheat the oven to 350 degrees F. Fill one 12-count muffin or cupcake pan along with three more spaces in another cupcake pan. (This recipe makes about 15 muffins.) Feel free to spray the liners with non-stick baking spray.How to make blueberry muffins. In a bowl, whisk the egg and sugar by hand with a whisk until the mixture is light and fluffy. Then, add the oil, milk and yogurt. Separately, mix together the flour, baking powder, baking soda, salt and the vanilla seeds. Combine them with the liquid ingredients.Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of ...WinCo Foods Brand; WinCo Foods Pizza; ... there are no recipes that fit that criteria. Featured. ... Blueberry Muffins (Bulk Bin #1765)Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners. Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter.Preheat the oven to 400°F. Spray the inside of the muffin wells in a 12-yield muffin pan. Combine the Bisquick™ mix, milk, sugar, oil, egg, and almond extract until combined. Gently stir in the blueberries. Divide the batter evenly among the muffin cups.Heat oven to 375°F. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie ...Instructions. Preheat a pan or griddle to medium heat. In a large mixing bowl, whisk together all of the ingredient until combined. Do not over-mix, there will be a few lumps in the batter. Grease the griddle with nonstick cooking spray or butter and pour about 1/4 cup of batter onto the griddle.The recipe for Blueberry Muffin Mix (Bin 1765) is: 3 cups mix3/4 cups cool waterDirections: Preheat oven to 400°F Place mix and water in mixing bowl; mix for 30 seconds on low speed.2/3 cup Vegetable oil. 2 Eggs. 2 tsp Finely grated orange zest. Directions +. STEP 1. Preheat oven to 350°F. Lightly grease or spray 8 ½ x 4 ½ x 2 ½-inch loaf pan with non-stick cooking spray. STEP 2. In a medium bowl, blend together Krusteaz Wild Blueberry Muffin Mix, water, oil, eggs and orange zest.Step 4. Remove from baking sheet after 1 minute. 1 cup = 16 Tablespoons. 1/2 cup = 8 Tablespoons. 1/3 cup = 5.3 Tablespoons. 1/4 cup = 4 Tablespoons. 1 Pinch = 1/8 Teaspoon.1/4 cup (50g) vegetable oil or 4 tablespoons (57g) butter, melted. 2 large eggs. First, preheat your oven to 425°F and lightly grease the cups of a 12-cup standard muffin pan. Or, line the pan with paper liners and grease the liners. Whisk together the flour with the sugar, baking powder, and salt.Mix Dry Ingredients: Combine the dry pancake mix with sugar. Set aside. Mix Wet Ingredients: In a separate bowl, mix together eggs, milk, vegetable oil, and vanilla extract until very well combined. Make The Muffin Mixture: Pour egg mixture into the bowl with the dry mixture and stir. Gently fold in the blueberries.CLASSIC MUFFIN MIX: Blueberry muffins are home-baked treats that are quick and portable for families on the go. QUICK AND EASY: Just add milk or water, bake and enjoy. ENDLESS OPTIONS: Prepare muffin mix as is or explore Betty Crocker's creative dessert recipes the whole family will love. FLUFFY MUFFINS: Enjoy the fluffy, blueberry-filled taste.1 Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini). 2 Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. High …In medium bowl, mix all Pancake Popper ingredients except the blueberries. Lightly fold half of the berries into the batter and divide evenly among muffin cups. Evenly divide remaining blueberries over batter. 3. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack.Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners. Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter.Directions. Preheat oven to 400ºF. In small bowl, combine 1 ¾ cup muffin mix with ½ cup water. Stir slightly until blended. Do not over mix. Distribute batter into 6 greased muffin cups. Bake 15 to 20 minutes or until a light golden brown.Directions. Preheat oven to 350°F, and line or grease a muffin tin. Toss blueberries with cinnamon. Combine Birch Benders, water, chia seeds, ghee and maple syrup. Fold in blueberries. Scoop batter into lined muffin tin. Bake 35- 40 minutes until a toothpick inserted in the center comes out clean. Let rest 5-10 minutes before enjoying!May 3, 2020 - Explore Priscilla McPherson's board "Blueberry muffin mix recipe", followed by 849 people on Pinterest. See more ideas about muffin mix, blueberry muffin mix, blue berry muffins.Preheat the waffle iron to medium-high heat. In a large bowl, combine muffin mix, egg and milk until smooth; stir in an additional 1/4 cup of muffin mix if desired. Pour batter onto the center of the waffle iron; close the lid and cook for 3 to 5 minutes or until golden brown. Serve hot with syrup or other toppings as desired.1/2 cup = 8 Tablespoons. 1/3 cup = 5.3 Tablespoons. 1/4 cup = 4 Tablespoons. 1 Pinch = 1/8 Teaspoon.Steps. 1. Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray. 2. Drain blueberries (from muffin mix); rinse and set aside. In a medium bowl, stir together sour cream and egg; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir drained blueberries into batter.Combine the wet ingredient and the dry ingredients and mix a little. Add the blueberries and mix gently until no white streaks of flour remain. Coat a plastic muffin tin or 6 1-cup Pyrex custard cups with nonstick cooking spray. Fill cups half full of batter. Microwave five or six at a time for about 2 1/2 minutes for an 1100-watt microwave.With a wooden spoon, stir in blueberry muffin mix just until dry ingredients are moistened. Spoon batter into greased muffin pans, filling each muffin cup about 3/4 full. If desired, …Prep Time: 10 minutes. Bake Time: 25 minutes. Cooling Time: 30 minutes. Preheat your oven to 325 and prep your muffin pans for nonstick. In a large mixing bowl, use a whisk or fork to combine together the flour, baking powder, and salt. Next, in a mixing bowl, combine together the milk, oil, egg, and extract.Instructions. Preheat the oven to 400 degrees F. Line 12 standard size muffin cups (or cupcake cups) with liners or grease the muffin pan well. In a large bowl, stir all ingredients together with a whisk, except the blueberries. Only stir until everything is just combined and to get the large lumps out.Instructions. Preheat the oven to 350 degrees F. Fill one 12-count muffin or cupcake pan along with three more spaces in another cupcake pan. (This recipe makes about 15 muffins.) Feel free to spray the liners with non-stick baking spray.Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt.Preheat oven to 400°. Open muffin box mix and remove the contents. Drain and rinse the can of blueberries and set aside. Mix sour cream and egg until well combined, then stir in milk gradually. Add in the muffin mix to the sour cream mixture just until moistened, be sure not to mix too much. In a separate bowl, combine the streusel ingredients ...Preheat oven to 375°F. Grease a 9-inch by 5-inch loaf pan (see note below on how to make muffins). In a medium bowl, whisk together the flour, oats, baking powder, salt and cinnamon. Stir in ½ cup shredded coconut, then mix in the chopped ginger, dried fruit, pecans and dark chocolate. In a separate, medium bowl, whisk together the coconut ...Smooth out the fruit. Pour 42 ounces of blueberry pie filling into the prepared baking dish and use a silicone spatula to spread it into an even layer, covering the entire bottom of the dish. Combine. In a mixing bowl, mix together 15.25 ounces of white cake mix and ¾ cup of melted butter until well combined.Jul 29, 2023 · This lemon blueberry muffins recipe will make 12 standard-sized muffins that serve 12 people. You can easily double or triple the recipe if you need more servings. You can also freeze the leftover muffins for later use. Try this lemon blueberry muffins recipe today and enjoy easy and moist lemon blueberry muffins from scratch.Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined. Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop ...In a large bowl, combine all ingredients and stir well. Pour a small amount onto griddle or pan and cook for 2 - 4 minutes or until edges have bubbled. Flip over and cook an additional 2 - 4 minutes. The pancakes should be golden brown. Serve with butter and/or syrup as desired.1 Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini). 2 Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. High-quality nonstick pans may not require this.For Coffee Cake: In medium bowl, blend together Krusteaz Wild Blueberry Muffin Mix, milk or water, eggs and lemon yogurt. Fold in blueberries. Spoon batter into prepared pan. STEP 3. For Topping: In small bowl, mix together brown sugar and flour. Cut in butter with fork or pastry blender until mixture is crumbly. Sprinkle topping over batter.Directions. Have water at 110°-115°F and all other ingredients at room temperature. Measure the first 7 ingredients into a bowl; blend. Set aside. Pour the warm water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the egg, and ½ the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until ...1. The Wannabe Bakery Muffin: Martha Stewart’s Blueberry Muffins. Martha’s blueberry muffins boasted a golden finish and buttery crumb topping, but they dirtied way too many bowls and were disappointingly dry. They were my least favorite of the bunch. Overall rating: 6/10. Full review: I Tried Martha Stewart’s Blueberry Muffin Recipe. 2.In The Microwave. Heat the muffin on a microwave-safe dish for 15-20 seconds on medium. Check the muffin’s temperature and heat briefly if needed. In The Oven. Heat the oven to 350°F (175°C). Aluminum foil the muffin and lay it on a baking pan to avoid drying heat for 5-7 minutes to warm. In The Toaster Oven.In medium bowl, mix 1 1/4 cups flour, remaining 1/2 cup sugar, the cornmeal, baking powder, salt and lemon peel; make well in center of mixture. In small bowl, beat egg, milk and oil; add to cornmeal mixture, stirring just until moistened. 4. Gently toss blueberries with 1 tablespoon flour and 1 tablespoon sugar; fold into batter.Preheat the oven to 350F then line a baking sheet with parchement paper and set aside. Cream the butter, granulated sugar, and brown sugar together until light and creamy. Add in the egg, vanilla extract, and mix until smooth. Gently mix in the flour, corn starch, baking powder, baking soda, and salt.Using a standard 12-well muffin pan, place a muffin liner in each well, or if you don't have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter. Toss the berries with flour: Place the blueberries in a bowl. Sprinkle 1 tablespoon of flour over them and gently toss to coat.3. In medium bowl, mix 1/3 cup brown sugar, the milk, oil, lemon peel and egg. Stir in remaining crushed cereal, the flour, baking powder and salt just until moistened. Gently stir in blueberries. Divide batter evenly among muffin cups; sprinkle with topping. 4. Bake 20 to 24 minutes or until golden brown.Preheat the oven to 375°F. Line a muffin pan with papers, and grease the papers. Measure the flour by gently spooning it into a cup, then sweeping off any excess. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.Add all ingredients to a high powered blender: blueberries, dates, yogurt, flaxseed meal, hemp hearts, rolled oats and milk. Feel free to add any optional add-ins to your smoothie if you'd like. Blend until smooth, adding more milk to thin, if necessary. Pour into a glass and enjoy!Instructions. Preheat oven to 400F and line a 12 cup muffin pan with paper liners. In a large bowl; whisk together the flour, baking powder, and salt. Set aside. In a medium bowl; whisk together the oil, one cup of sugar, eggs, milk, yogurt, and vanilla.Add the muffin mix and stir until a dough forms. Allow the mixture to stand for 5 minutes. Shape the dough into 24 (1-inch) balls and place them on baking sheets, 2 inches apart. Flatten the balls using the bottom of a flour-dipped glass. Bake for 7 to 9 minutes, or until the edges turn a light golden brown.Pour into prepared pan. Mix together sugar, brown sugar, cinnamon, flour and melted butter until crumbly. Sprinkle over top of muffin mix. Bake for 30 to 35 minutes, until a toothpick inserted comes out clean. Allow cake to cool and remove from pan. Whisk together powdered sugar, vanilla and milk.Make the cream cheese filling by combining 8 ounces of softened cream cheese, ½ cup of granulated sugar, 1 large egg yolk, and 2 teaspoons of vanilla in a large bowl. Mix until smooth. Fill your muffin tins with the muffin batter of your choice — blueberry, pumpkin spice, or anything nice.Spray the muffin tin with cooking spray or use muffin liners. Pour batter into 12 muffin cups. Bake for 16-18 minutes or until a toothpick is inserted comes out clean. Remove from oven and allow them to cool for 5 minutes before removing from muffin tin. Sprinkle the tops with some powdered sugar, if desired.Step 3. Fill muffin cups 2/3 full. Bake 13 – 17 minutes. Let cool for 5 minutes before removing from pan.Preheat oven to 375 degrees. Mix dry cake mix (DO NOT follow directions on the box, just use the powder mix), baking powder, flour, milk, oil, and eggs together thoroughly. Fold in the *blueberries (reserving a few to sprinkle on top) very gently, only stirring a couple of times so that your batter doesn't turn blue/purple.Steps. 1. In a large bowl or stand mixer, beat together eggs, milk, butter, cake mix, pudding mix and sour cream. Fold in blueberries. 2. Spoon into a Texas (jumbo) muffin tin, lined with large parchment lotus cups. For best results, fill each cup nearly to the top. To add the optional streusel topping, combine butter, sugar and flour with a ...Preheat oven to 375 F. In a small bowl mix together, coconut flour, tapioca flour, salt, and baking soda and set aside. In a larger bowl whisk together eggs, coconut oil, unsweetened applesauce, coconut palm sugar, and vanilla extract. Add the dry ingredients to the wet ingredients and mix well. Fold in wild blueberries.Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers. In a medium-sized bowl, beat together the butter and sugar until well combined. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.Method. Cream the butter and sugar together then slowly add the eggs, mix for three minutes. Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour ...Step 1: Mix the Batter. Make the muffin batter by creaming together the butter and sugar, and then adding the eggs one at a time. Stir in the vanilla, cinnamon, salt and baking powder. Finally, alternate adding the flour and milk just until the batter comes together. Don't over-mix!May 16, 2024 · Muffin Mix Blueberry Streusel Cookies The Domestic Rebel. 139. milk, brown sugar, lemon peel, melted butter, glaze, canola oil and 6 more. Mom's Shortcut Blueberry Muffin Bars The Seasoned Mom. 68. blueberry jam, fresh blueberries, oats, organic salted butter and 2 more. Blueberry Cheesecake Muffins Pumpkin N Spice.Toss 1 ¼ cups of blueberries with 1 tablespoon of flour. Add to the batter and gently stir just until combined. Divide among 12 muffin cups. For the streusel, combine flour, sugar, butter, cinnamon, and salt. Mix well to combine, the mixture should hold when pinched. Top the muffins with the remaining 1/2 cup of blueberries and sprinkle the ...Corn Muffins Recipes WinCo Foods. WebWarm corn muffins are delicious with chili or BBQ. Prep 5 mins Ready In 25 mins Servings 12 people Courtesy of Bulk Bin 1778 Ingredients 3 cup (s) corn muffin mix 2/3 cup (s) Water 2 …Step 1. Preheat waffle maker. Mix muffins according to the directions. Pour muffin mix in waffle maker and cook as usual to your desired doneness. Serve with butter, syrup and jelly. Enjoy! **Note you can use any waffle mix for this. We have tried Lemon Poppyseed and Cinnamon Streusel and they were also fab.**.Directions: 1. In large bowl, mix cream cheese, sugar, egg yolk, and vanilla together until smooth. 2. Fill prepared muffin tins with the muffin batter of your choice. 3. Top each muffin with 1 tablespoon of cream cheese mixture. 4. Use a toothpick to swirl into batter.Flour, sugar, baking powder and salt go in. Step 3: Beat together the milk, egg and vanilla extract. Step 4: Add the wet ingredients to the dry ingredients. Add the butter and fold in the blueberries. Use a tablespoon or a small cookie scoop to portion into well greased mini muffin pans.Blueberry muffins are a classic favorite among breakfast lovers. The combination of tart blueberries and sweet batter creates a delightful treat that can be enjoyed any time of the...Yogurt: To add some extra moisture and richness, add a ½ cup greek yogurt or sour cream. If using greek yogurt or sour cream, add 1 teaspoon baking soda. Lemon: To make a Lemon Blueberry Muffin Bread, add 2 tablespoons lemon juice and the zest from one lemon to the wet ingredients.Top with remaining blueberries. Bake 1: Bake for 5 minutes, then turn oven down to 180°C/350°F. Bake 2: Bake for a further 13 minutes (fan) or 15 minutes (standard ovens), or until a skewer inserted into the muffin comes out clean. Cool: Remove muffins from the muffin tin immediately onto a cooling rack.Directions. Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners. Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until ...Using a mixer cream together in a bowl the butter, sugar, and vanilla. Add the 2 eggs and mix well. Combine the flour, salt, and baking powder and add to the above mixture alternately with the milk. Add 1/2 cup blueberries gently by hand. Then add the other 2 cups of blueberries gently by hand. Line a 12 cupcake tin with cupcake papers.Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet.Throw all ingredients, except for blueberries, into a bowl and mix until smooth. Stir blueberries in gently and then pour batter into greased muffin tins. Sprinkle some of the brown sugar blend over each muffin and bake at 350°F for 12-18 minutes (or until they pass the toothpick test). Makes 12 muffins.Serve your WinCo blueberry muffin mix warm from the oven with a layer of flavored butter spread or maple syrup. Wash, dry, and hull the blueberries, removing all the stems and …Instructions. Preheat the oven to a moderate temperature 400°F (204°C). In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry blender or fork mix in the soft shortening with the flour mixture until you see pea sized crumbles.When making muffins, the wet ingredients should be mixed in one bowl and the dry ingredients in another. To combine the two bowls of ingredients, make a well in the dry ingredients and then slowly pour in the wet ingredients. Then, follow the recipe's stirring instructions to ensure that all ingredients combine.If you’re a fan of blueberries and coffee cake, then you’re in for a , Mar 1, 2022 · Instructions. Preheat the oven to 400 degrees F. Line 12 standard, Step 4. Pour into pan. Bake 48 – 52 minutes or until toothpi, Preheat oven to 375°F. Place mix and water in bowl and mix 2 minutes;, Add blueberries and 2 tablespoons of flour to a medium bowl and stir to coat the blueberries with flour. This is so the , The recipe is also so easy that you will have it memorized quickly. To make muffins from p, Preheat oven to 400°F; Sift together wheat bran, baking soda, baking powder and flour;, Method. Cream the butter and sugar together then slowly add the egg, If you’re a blueberry pie lover, you’ve come to the , Best Answer. http://wincofoods.com/recipe/blueberry-m, Heat oven to 200C/180C fan/gas 6 and line a 12-hole mu, Preheat oven to 375° F and line a muffin pan with baking cups (or , Optional: ¼ cup chopped walnuts. Directions. Preheat ove, Directions. Preheat oven to 375°F. Prepare the streusel top, Preparation. Preheat the waffle maker. Combine the muffin mix, Bake in centre of oven until golden and a cake tester inser, Low Carb Blueberry Muffins Recipe Simply So Healthy. WebThe, 1. Cake Mix Blueberry Muffins. This isn't your average blueberr.