Easy Betty Crocker Blueberry Almond Muffins
Fluffy bakery-style muffins with bursts of wild blueberries and subtle almond flavor. Made simple with a boxed mix but enhanced with fresh frozen berries and almond extract for homemade taste. Perfect for breakfast, brunch, or afternoon snacks. The flour-tossed berries prevent sinking while extra blueberries on top create beautiful bakery-style crowns.
Ingredients
Instructions
- 1
Preheat oven and place paper cups in muffin tin, spray with cooking spray
- 2
Whisk together water, oil, eggs and almond extract in mixing bowl
- 3
Add muffin mix and stir until just combined, leaving mixture slightly lumpy
- 4
Drain and rinse blueberries from mix, gently fold into batter
- 5
Portion batter into cups using muffin scoop, top with floured blueberries
- 6
Bake until lightly golden and toothpick comes out with few crumbs
Tips
Don't overmix the batter - lumps are good for tender muffins
Toss berries in flour to prevent them from sinking during baking
Use a muffin scoop for evenly sized portions and professional look
Good to Know
Store covered at room temperature up to 3 days or freeze up to 3 months
Can be made night before, store covered
Serve warm or at room temperature
Common Mistakes
Don't overmix batter to avoid tough muffins
Rinse mix berries to avoid purple streaks in batter
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use fresh blueberries instead of frozen?
Yes, fresh berries work great. Still toss them in flour to prevent sinking and use the same amount.
How long do these muffins keep?
Store covered at room temperature for up to 3 days or freeze for up to 3 months in airtight container.
What if I don't have almond extract?
Vanilla extract works perfectly as a substitute using the same 1/4 teaspoon amount for similar flavor enhancement.