Blueberry Muffins
This recipe uses Master Mix, an all-purpose baking mix you can make ahead of time and store for use in many of our recipes. You can make cheese, oat bran, or jelly muffins. Try a new variety for breakfast or an after-school snack.
$0.22 per serving
Ingredients
- 3 cups CNP Master Mix
- 2 Tablespoons CNP Master Mix
- 3 Tablespoons sugar
- 1 egg (beaten)
- 1 ¼ cup or low-fat milk
- ¾ cup fresh or frozen blueberries
- 1 teaspoon finely grated lemon peel (optional)
Instructions
- Preheat oven to 400°F. Coat 12 muffin pan cups with nonstick spray or place muffin papers in tin.
- Combine CNP Master Mix and sugar.
- In a separate bowl, blend together the egg and milk. Add to dry ingredients. Stir gently until the dry ingredients are moistened. The mixture should be lumpy.
- Lightly coat blueberries with 2 Tbsp CNP Master Mix to keep them from discoloring or sinking to the bottom. Gently fold blueberries and 1 teaspoon finely grated lemon peel into batter.
- Fill muffin tin cups ⅔ full.
- Bake at 400°F for 20 minutes.
Video
Notes
Variations
- Cheese Muffins: Stir in 1/2 cup shredded low-fat cheddar or Monterey Jack cheese into batter.
- Cranberry Muffins: Combine 1 cup coarsely chopped cranberries and 1½ teaspoons sugar. Fold into batter.
- Date-Nut Muffins: Lightly coat 2/3 cup snipped, pitted chopped dates with CNP Master Mix to keep them from sinking to the bottom. Combine dates and 2 Tablespoons chopped nuts. Fold into batter.
- Jelly Muffins- Do not use muffin papers. Fill muffin cups ⅓ full with batter, top with 1 teaspoon jelly, jam, or preserves, and top with enough batter to fill 2/3 full.
Nutrition Label
Serving: 1 muffin
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