Blueberry Muffin Mix
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A batch of blueberry muffins made from a homemade muffin base mix, eggs, vanilla and oil. Makes 24 regular muffins or 12 extra large.
Ingredients
- 5 1/2 cups A-B-C Muffin Base Mix
- 4 eggs
- 3 teaspoons vanilla
- 2 cups water
- 1 cup oil
- 2 cups fresh or frozen blueberries
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F.
- Stir the eggs, vanilla, water, and oil together in a large bowl until smooth.
- Add the blueberries and muffin mix.
- Mix only until blended; the batter should stay a little lumpy.
- Spoon the batter into greased or paper-lined muffin tins, filling each about 3/4 full.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool for a few minutes, then move to a rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: muffins airtight at room temperature up to 2 days, refrigerated up to 4 days, frozen up to 3 months. Dry base mix airtight in a cool, dry place.
Nutrition
Serving: 57g | Calories: 200kcal | Carbohydrates: 22g | Protein: 3.8g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 74mg | Fiber: 1.1g | Sugar: 5.7g | Vitamin A: 52IU | Vitamin C: 1.2mg | Calcium: 100mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; A-B-C Muffin Base Mix counted as baking mix (as complete pancake/baking mix), oil counted as vegetable oil, fresh or frozen blueberries (the first choice counted). Brands and portions vary, so use it only as an approximation.
