Blueberry Muffin Substitutes/Baking

If I had to chose one flavor of muffins to eat for the rest of my life, I would definitely chose blueberry. I usually use a packaged batter to make them so yes they are artificial. But, there are ways to make the muffins taste more natural.

For the recipe, I'm using the Betty Crocker Wild Blueberry muffin mix. Preheat the oven as you normally would. Replace the 3/4 cup of water with 3/4 cup of milk. And replace 1/4 cup of vegetable oil with 1/4 cup of unsalted butter.

I also only used 1 egg because my sister has an egg allergy. Reducing the muffins to only one egg makes them taste exactly the same as if you put 2 eggs. They don't crumble or anything.

This box was a bit more natural then a bag would be so it said to drain and wash the blueberries it came with.

So now that we have all of our substitutes, we can mix all of the ingredients together in a bowl. Stir in the batter, milk, butter, and eggs. After that is completely mixed, gently stir in the blueberries.

Your batter should look something like this when you are finished.

Put your muffin paper in the cupcake pan and fill each one with an equal amount of batter.

Place the pan in the oven for 15-20 minutes.

(above is the muffins when they still have 5 minutes left)

When the time is up, the muffins should have a little brown on the top and should be fully cooked throughout. The substitutes we used should make the muffins taste way better then they would've if we used water and vegetable oil. Of course if you are using a different box, you will have to change the measurements and the cook time. 

I hope this helped you out with your baking!

xoxo

Olivia