Recipe
Top Shelf Blueberry Muffins Recipe
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- 3 tbsps butter .
- 1/2 c sliced pecans .
- 2/3 c milk .
- 1 tsp baking powder .
- 2 tbsps all-purpose flour .
- 1 (18 oz) box white cake mix, such as Betty Crocker .
- 1/2 c flour .
- 1 1/2 c fresh blueberries .
- 1/3 c oil .
- 3 large eggs .
- 1/4 c packed brown sugar
Directions
- Step #1 Preheat oven to 375 degrees.
- Step #2 Line muffins tins with paper liners & spray with cooking spray.
- Step #3 To make the topping, mix flour, brown sugar & butter together in a bowl & using a pastry cutter or 2 knives, cut butter into flour & sugar until a course meal texture.
- Step #4 Add nuts & set aside.
- Step #5 For the batter, mix dry cake mix, flour & baking powder in large bowl.
- Step #6 Mix milk, eggs & oil together; add to dry mixture & stir until dry ingredients are moistened.
- Step #7 There will be lumps.
- Step #8 Separate 1/2 c of blueberries & set aside.
- Step #9 Fold remaining blueberries into batter carefully.
- Step #10 Spoon batter into pregared muffin c, filling 1/3 full.
- Step #11 Place a few blueberries that were reserved on top of each muffin & 1 tbsp or more of crumble topping.
- Step #12 Bake at 375 degrees for 15-20 mins.
- Enjoy the Top Shelf Blueberry Muffins recipe
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