Top Shelf Blueberry Muffins
- Ready In:
- 1hr 5mins
- 1 (18 ounce) box white cake mix, such as Betty Crocker
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 2⁄3 cup milk
- 3 large eggs
- 1⁄3 cup oil
- 1 1⁄2 cups fresh blueberries
- 1⁄2 cup flour
- 1⁄4 cup packed brown sugar
- 3 tablespoons butter
- 1⁄2 cup chopped pecans
- Preheat oven to 375 degrees. Line muffins tins with paper liners and spray with cooking spray.
- To make the topping, combine flour, brown sugar and butter together in a bowl and using a pastry cutter or 2 knives, cut butter into flour and sugar until a course meal texture. Add nuts and set aside.
- For the batter, combine dry cake mix, flour and baking powder in large bowl. Mix milk, eggs and oil together; add to dry mixture and stir until dry ingredients are moistened. There will be lumps.
- Separate 1/2 cup of blueberries and set aside. Fold remaining blueberries into batter gently.
- Spoon batter into pregared muffin cups, filling 1/3 full. Place a few blueberries that were reserved on top of each muffin and 1 tablespoon or more of crumble topping.
- Bake at 375 degrees for 15-20 minutes.
Questions & Replies
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These muffins were very easy to make and they taste great. I used frozen, thawed, well-drained wild blueberries and I think I would like the muffins better using fresh blueberries. The streusel on the top was still a little flour-y so I think I would add some more butter next time. Thanks for posting ~ I'll be trying them again with my changes :)
RECIPE SUBMITTED BY
I am a fitness instructor with a passion for cooking. I love to take recipes and see if I can convert them to something a little lighter but still tastes great.