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.
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.