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.
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.
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.
side.
Rinse blueberries from mix with cold water and drain
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.
mall bowl and mix.
Add butter, and mix using a fork or
br>For coffee cake combine muffin mix, sour cream, milk, and egg
ven to 400. Spray 12 muffin cups with non-stick spray
In small bowl, combine muffin mix and milk until blended.
Pour pie filling into round baking dish.
Put dollops of muffin mix on top, close together.
Bake at 425\u00b0 for 10 to 15 minutes until brown and bubbly.
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.
Drain pears well; cut into 1/4 inch pieces and set aside.
Prepare the muffin mix according to package directions, adding the pears with the blueberries.
Spoon the batter into paper lined muffin cups (regular size), filling 3/4 full.
Bake 400' 20-25 minutes or until tested done.
Cool on wire rack.
o 375 degrees.
Prepare muffin mix as directed on package, including
ater and drain.
Combine muffin mix, sour cream, milk and egg
ater and drain.
Place muffin mix in medium bowl.
Cut
Heat oven to 350\u00b0.
Grease 12-cup Bundt pan.
Drain and rinse blueberries; set aside.
Mix brown sugar, nuts and cinnamon.
In large bowl, blend eggs, sour cream and water.
Blend in muffin mix with a fork.
Spread 1/3 of batter in pan; top with half the sugar mixture and 1/2 of the blueberries.
Repeat, ending with muffin batter.
Bake 50 minutes.
Mix powdered sugar and milk until smooth.
Drizzle on warm cake.
side.
Remove blueberries from muffin mix box.
Drain and rinse
Heat griddle to 350\u00b0.
Mix muffin mix, milk, oil and eggs until blended.
For each pancake, pour less than 1/4 cup batter onto griddle.
Cook 1/2 to 2 minutes or until golden; flip over on other side.
Cook until golden brown.
Yields about ten 4-inch pancakes.
Preheat oven to 350\u00b0.
Grease and flour 8 x 4-inch loaf pan. Rinse blueberries in cold water and drain.
Combine muffin mix and poppy seed in medium bowl.
Break up any lumps.
Add egg and water. Stir until moistened, about 50 strokes.
Fold in blueberries and lemon peel.
Pour into pan.
Sprinkle with contents of topping packet from mix.
Bake at 350\u00b0 for 55 to 60 minutes or until toothpick comes out clean.
Cool 10 minutes.
Loosen loaf.
Invert on rack.
Cool completely.
Rinse and drain blueberries; set aside.
Thoroughly cut firm butter into muffin mix.
Set aside 1/2 cup for topping.
Press remaining into 8-inch square pan.
Bake at 350\u00b0 for 15 minutes. Blend sugar and softened cream cheese until smooth.
Add egg, milk, lemon juice and vanilla, one ingredient at a time.
Beat well.
Spread over baked crust.
Sprinkle berries, then remaining 1/2 cup muffin mix and nuts.
Bake at 350\u00b0 for 30 minutes.
Chill well.
Cut in squares.