Blueberry Muffin Mix Cookies Recipes

BLUEBERRY COOKIES

Blueberry Cookies image

if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); } Blueberry Cookies made with "JIFFY" Blueberry Muffin Mix. This Recipe Uses: Blueberry Muffin Mix Bakes into a moist, delicious muffin, with an abundance of blueberry-flavored bits. Information Recipes Buy Online Yields: 10 - 12 Cookies if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); }

Number Of Ingredients 4

Ingredients

1 pkg. "JIFFY" Blueberry Muffin Mix
1 egg
1/2 tsp. vanilla extract
1 Tbsp. margarine or butter, melted

Steps:

Directions Step 1 Preheat oven to 350°F. Grease a baking sheet. Step 2 Combine ingredients. Blend well. Step 3 Drop by teaspoon on baking sheet. Bake 10 - 13 minutes. Step 4 Remove from baking sheet after 1 minute.

STREUSEL TOPPED BLUEBERRY MUFFINS

Streusel Topped Blueberry Muffins image

These moist muffins are loaded with blueberries and crowned with a sweet streusel topping - a great addition to your quick-bread recipe collection.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 40m

Yield 10

Number Of Ingredients 15

Ingredients

3/4 cup sugar
7 1/2 teaspoons Gold Medal™ all-purpose flour
1/4 teaspoon ground cinnamon
4 1/2 teaspoons cold butter
1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup finely ground or sifted stone-ground blue, white or yellow cornmeal
3 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon grated lemon peel
1 egg
3/4 cup milk
1/3 cup vegetable oil
1 cup fresh or frozen (do not thaw) blueberries
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon sugar

Steps:

Heat oven to 400°F. Spray 10 regular-size muffin cups with cooking spray.
In small bowl, mix 1/4 cup of the sugar, 7 1/2 teaspoons flour and the cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
In medium bowl, mix 1 1/4 cups flour, remaining 1/2 cup sugar, the cornmeal, baking powder, salt and lemon peel; make well in center of mixture. In small bowl, beat egg, milk and oil; add to cornmeal mixture, stirring just until moistened.
Gently toss blueberries with 1 tablespoon flour and 1 tablespoon sugar; fold into batter. Divide batter evenly among muffin cups; sprinkle with reserved cinnamon mixture.
Bake 20 minutes or until tops spring back when touched lightly in center. Immediately remove from pan to cooling rack. Serve warm or cool.

Nutrition Facts : Calories 270, Carbohydrate 40 g, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 330 mg

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