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Doctored Blueberry Muffins

Say goodbye to dense or dry blueberry muffins! Sometimes shortcut recipes are the best! In this case, these doctored blueberry muffins start with a Betty Crocker blueberry muffin mix with a few additions. The end result is the most delicious and light blueberry muffins.
5 from 3 votes
Course Breakfast

Ingredients
  

Streusel Ingredients

  • cup all-purpose flour
  • ¼ cup sugar
  • 3 Tbsp butter cut into thin slices

Muffin Ingredients

  • 1 Betty Crocker Wild Blueberry Muffin Mix no substitutions
  • Ingredients listed on mix
  • Additional blueberries fresh or frozen

Instructions
 

  • Prepare parchment cup liners by cutting parchment paper into 12 5x5 inch squares. Set aside. Otherwise, use regular cupcake liners.
  • Preheat oven as listed on muffin packaging. Prepare the mix according to package directions.
  • To fill the muffin batter in the parchment liners, press the parchment cup into the muffin pan with a small glass. Remove the glass. While still holding the liner in place, scoop muffin batter into the cup about ⅔ of the way full. Repeat until all muffin liners are filled.
  • Press 5-6 additional blueberries into the muffin batter. Lastly, sprinkle streusel topping evenly over each.
  • Bake according to package directions or until the tops are lightly golden and cooked through. Let cool slightly before serving.