Semi-Homemade Blueberry Muffins

Since our local grocery store marked down their prices on blueberries, we went crazy and bought four boxes. So what do you do with extra blueberries? Make muffins, of course!

I am not a big fan of making muffins from scratch, especially since some people (e.g. Betty Crocker, Duncan Hines, the Pillsbury dough boy) already perfected it and made it easier for non-bakers like me to have delicious muffins from a box. I just added more blueberries for more yumminess.

The can of blueberries that came in the box

Just follow the instructions at the back of the box, and add the rinsed blueberries along with the canned ones. Fold them in gently to avoid smashing the berries.

You need 3/4 cup milk, 1/4 cup oil and 2 eggs. Plus the mix and the blueberries ;-) .

The muffin cups are almost full! Without the fresh blueberries, it would be just about 2/3 full. Bake at 400°F for 16 to 21 minutes.

They look like popovers while baking in the oven!

Cool completely before eating! Tempting as it may seem, taking a bite after they just came out of the oven is ill-advised - hot blueberries ~~might~~ will burn your mouth.