Other ingredients will vary according to box directions, such as eggs, oil, etc.
Brown sausage in a frying pan; drain.
Prepare both boxes of blueberry muffin mix, according to directions, in a large bowl.
Add sausage and pour into a 9X13 baking dish.
Cooking times will vary, but mine is usually done in about 30 minutes, or until golden on top.
Use a toothpick to test for doneness if you are unsure.
Cut into squares.
2 oiled or foil-lined muffin tins.
Bake for 20
In a 2-quart baking dish add 1 can of peaches and juice and 1 can without juices.
Next add can of blueberries from muffin mix and juices, DO NOT DRAIN, mix fruits well.
In a large bowl combine muffin mix, water& oil, just until mixed.
Pour over fruit and place in a 425\u00b0F preheated oven.
Bake for about 20 minutes.
Prepare muffins as directed on our wild blueberry muffin mix package, except bake batter in tiny muffin cups, 12 to 15 minutes. Mix sugar and cinnamon. Roll hot muffins in 1/2 cup melted butter, then in cinnamon-sugar mixture. Makes about 24 small muffins.
o prepared baking dish. Spoon blueberry batter on top of the
Heat oven to 350\u00b0.
Grease a 9 x 5-inch loaf pan.
Blend eggs, yogurt and orange juice in mixing bowl.
Add date bread mix and stir in with fork.
Stir in blueberry muffin mix, adding the drained blueberries last.
Batter will be slightly lumpy.
Pour into pan and bake 50 to 60 minutes.
r line 12 regular-size muffin tins with paper liners.
ahrenheit . Grease or spray your muffin pan if you are not
Preheat oven to 400 degrees. Lightly spray 12 cup muffin tin.
In a large bowl combine flours, wheat germ, brown sugar, baking powder, salt, cinnamon and nutmeg, stirring well.
In a small bowl mash banana and add remaining ingredients except blueberries. Whisk until well blended. Make a well in the center of the flour mixture.
Pour the banana mixture into the well and stir just till moist. Mixture will be lumpy.
Gently fold in blueberries.
Pour batter into muffin tins and bake for 15 minutes or until toothpick comes out clean.
Preheat oven to 400\u00b0.
Combine all ingredients in medium bowl; stir until all ingredients are well moistened.
Pour mixture into medium size baking dish.
Bake 15 to 20 minutes or until golden brown.
This is more a trick than a recipe.
Follow the directions on any muffin mix but substitute orange juice for the recommended amount of water.
This gives the muffin a nice, tangy taste that goes well with sweet blueberry taste.
It works especially well with \"light\" muffin mixes which tend to be less tasty when made as directed.
And, if you prefer making muffins from scratch, this substitution works well! Oven temperature:
425\u00b0.
Time:
15 to 20 minutes.
Serves 6 to 12.
Preheat oven to 350\u00b0.
Oil and flour muffin cups.
Beat mashed banana and egg until creamy.
Add the milk and oil; beat well.
Add flour, baking soda and baking powder; beat well.
Gently blend in blueberries; combine well.
Spoon batter muffin tins.
Bake 15 minutes or until lightly browned, then cool on wire racks.
You may serve plain or frosted, or with jam or butter.
Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.
Heat
oven
to\t400\u00b0.
Drain and rinse blueberries; set aside. Blend
egg,
milk\tand
cinnamon
in
a bowl.
Stir in muffin mix just until moistened.
(Batter will be lumpy.) Fold blueberries, bananas
and
nuts\tinto
batter.
Pour into one large loaf pan or two mini pans.
Top with pecan halves.
Bake for
35
to 45 minutes or until a toothpick inserted in center comes
out\tclean. Cool
15
minutes.
Remove from pan(s) and cool completely. Serves 10 to 15.
o 325F degrees. Spray 15 muffin tins with nonstick spray.* Set
utter one 1/2-cup muffin top tin/pan (4x1/3
In a large bowl, beat together bananas, sugar, oil, egg, and vanilla until well mixed.
Combine flour, baking powder, and baking soda. Stir into bowl. Stir in yougurt. Fold in blueberries or chocolate chips.
Pour batter into muffin cups. Bake for 20 minutes at 375 degrees F, or until muffin tops are firm to touch.
Drain pears, save 3/4 cup juice.
Pour pears and juice into a greased 2 qt baking dish.
Sprinkle with the muffin mix.
Dot with butter.
Bake, uncovered, at 400* for 20-25 minutes, or until bubbly and light brown.
br>FOR BREAD:.
Combine muffin mix and poppy seed in
he middle 1/3, and banana slices over the last 1