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Blueberry-Carrot Cake Muffins

(1 review)
Blueberry-Carrot Cake Muffins
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 15
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Betty Crocker™ muffin mix gets a carrot-cake remix in this yummy breakfast bread recipe.

Ingredients

Muffins

1
box Betty Crocker™ wild blueberry muffin mix
1/2
cup buttermilk
1/4
cup vegetable oil
2
tablespoons cream cheese, softened
2
eggs
1
cup grated carrots
Dash of nutmeg

Glaze

2
tablespoons blueberry liquid (reserved from can of blueberries)
Grated peel of 1 lemon
1
cup powdered sugar
1/2
teaspoon vanilla
1
teaspoon heavy whipping cream

Directions

  • 1 Heat oven to 350° F. Place paper baking cup in each of 15 regular-size muffin cups, or grease with shortening.
  • 2 Drain blueberries from muffin mix in strainer set over bowl, reserving 2 tablespoons liquid for glaze.
  • 3 In large bowl, mix muffin mix, buttermilk, oil, cream cheese and eggs until just combined (batter will be lumpy). Fold in carrots, nutmeg and drained blueberries. Divide batter among muffin cups, filling each three-fourths full.
  • 4 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
  • 5 In small bowl, beat Glaze ingredients with whisk until smooth. Drizzle over muffins.
Tips  

Muffins can be made ahead and stored covered at room temperature 2 to 3 days, glazed or unglazed.

To freeze muffins, place unglazed in gallon-size freezer bag. Freeze up to 3 months. Thaw at room temperature; drizzle with glaze as directed above.

Nutrition Information 
No nutrition information available for this recipe
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