Preheat oven to 400 degrees. Line baking sheets with parchment paper; set aside.
Blueberry muffins never looked so good. Make this sweet treat using only a few ingredients.
Servings and Ingredients
|1 (16.9-oz.) box Hy-Vee blueberry muffin mix|
|½ c. water|
|1 Hy-Vee large egg|
|3 tbsp. Hy-Vee vegetable oil|
Things To Grab
- Baking sheets
- Parchment paper
- Large bowl
- Mixing spoon
- Cooling rack
Drain blueberries from muffin mix package in strainer; rinse and set aside.
In a bowl, beat water, egg and vegetable oil with a fork. Stir in muffin mix just until blended; batter will be lumpy. Carefully fold in rinsed, drained blueberries.
Drop batter by rounded spoonfuls, or using a small cookie scoop, 2 inches apart onto prepared sheets.
Bake 9 to 11 minutes or until bottoms are light golden-brown. Cool 1 minute before removing to cooling rack.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 10mg
- Sodium: 135mg
- Total Carbohydrates: 19g
- Protein: 1g
Hy-Vee Blueberry Muffin Mix box.