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.
BEST PANCAKE MIX: In large bowl,
Preheat oven to 400 degrees F.
Stir thoroughly first 5 ingredients. Make well in center.
Combine egg, milk, and oil; add all at once to dry mixture. Stir just till moistened.
Combine blueberries, 4 tablespoons sugar, and lemon peel and fold into batter.
Fill well-greased muffin pans or paper-lined muffin pans 2/3 full.
Bake 20 to 25 minutes.
While muffins are warm, dip tops in melted butter and then in sugar (can alternately dust with powdered sugar).
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.
utter one 1/2-cup muffin top tin/pan (4x1/3
Mix together the flour, sugar, baking powder, salt and nutmeg. Add blueberries and stir carefully to coat.
In a
small bowl, beat eggs.
Add milk and margarine.
Add to blueberry mixture; stir just until blended.
Fill greased muffin pans (or use paper cupcake liners) 2/3 full.
Sprinkle with almonds and sugar.
Bake 15 to 25 minutes, until pick comes out clean at 400\u00b0.
Sift dry ingredients into mixing bowl and make well in center. Combine egg and milk.
Melt shortening; cool slightly.
Add to egg mixture.
Add all at once to dry ingredients.
Stir quickly only until dry ingredients are moistened.
Gently stir in blueberries.
Drop batter from tablespoon into greased muffin pans.
Fill 2/3 full.
Bake in hot oven at 400\u00b0 for 25 minutes. Makes 1 dozen muffins.
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
Mix together eggs, milk and margarine.
Stir in sugar, flour, baking powder and salt.
Gently fold in blueberries.
Do not overmix.
Fill greased muffin tin, each 2/3 full.
Bake 20 minutes at 400\u00b0.
Makes 1 dozen.
Rinse and drain berries; set aside.
Sift dry ingredients together into a large bowl.
Make a well in dry ingredients; add milk, eggs and margarine.
Mix well.
Fold in berries gently. Fill well-greased muffin tins 2/3 full and bake at 400\u00b0 for 20 to 25 minutes.
Serve warm or cold.
Yield:
24 muffins.
\"Freeze some for later!\"
Cream butter and sugar until fluffy.
Add eggs, one at a time and mix until smooth. In a separate bowl, combine flour, baking powder and salt.
Add this flour mix, alternating with milk to the butter/sugar/eggs.
GENTLY stir in berries.
Line muffin tins with paper and pile high in pan.
Sprinkle tops with sugar.
Bake at 375\u00b0 for 20 to 30 minutes until golden.
Heat oven to 400\u00b0F (200\u00b0C).
In large bowl, combine first 6 ingredients.
In another bowl, beat egg lightly with fork, stir in milk butter and lemon peel. Add to dry ingredients, stirring just until moistened.
Toss frozen blueberries with 2 tbsp flour. Fold into mixture (do not overmix).
Spoon into greased large muffin tins. Sprinkle almonds on top.
Bake for 20 to 25 minutes or until golden brown. Cool on rack.
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.
atter by rounded tablespoons over blueberry mixture. Try to cover as
atter by rounded tablespoons over blueberry mixture. Try to cover as
ell. Stir in blueberries. Spoon blueberry mixture into prepared pie crust