Blueberry Muffin Mix Cookies Recipes

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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

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

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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