Name: Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: Value Corner Vanilla Flavor, Imitation; C&H Premium Pure Cane Light Brown Sugar; O Organics Cane Sugar, Granulated, Organic; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; O Organics Milk, Low Fat, Organic; David's Kosher Salt; Bob's Red Mill Dark Rye Flour, Organic; Fresh Blueberries; Jell-O Vanilla Instant Pudding & Pie Filling Mix; Challenge Butter, Unsalted, European Style; Iberia Pure Cane Turbinado Sugar; Turtles Egg

1: Preheat your oven to 375° F.

2: In a medium sized bowl, add melted butter, eggs, milk, vanilla extract, brown sugar, and granulated sugar. Whisk together until combined.

3: In a separate bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, and jello pudding.

4: Slowly add the dry ingredients to the wet ingredients and whisk together until combined. Do not over whisk.

5: Gently fold in your rinsed and dried blueberries.

6: To a lined and greased muffin tin, add your batter. Place a few extra blueberries on top and sprinkle with turbinado cane sugar.

7: Bake for 20 to 25 minutes until a toothpick comes out clean.

8: Once your muffins are browned, add more sugar to the top and let them cool before serving.

Blueberry Muffins

Serves 12

15 mins prep

25 mins cook

40 mins total

What you need

How to make

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