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Blueberry-Carrot Cake Muffins

  • Prep 10 min
  • Total 35 min
  • Servings 15

Betty Crocker™ muffin mix gets a carrot-cake remix in this yummy breakfast bread recipe. MORE + LESS -

Half Baked Harvest
May 7, 2015

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

Steps

Hide Images
  • 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.

Expert 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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