Muffins can be a bit tricky. I always wondered why, in the recipes, it says not to over mix it and why lumps were okay.
I mean, who wants lumps in a batter? I like a nice smooth batter so why would I leave the lumps?
Watch the video and I’ll tell you why!
Add some butter if you like.
I don’t like to use liners for muffins because the lower fat content makes them stick to the liners more. I simply spray the bottoms of the tins and use a knife to go around the edges and break it away from the tin. It works great and there is less waste.
Even though we did a bit of over mixing they still turned out great. Eat them with your dinner, breakfast, or just a snack. My kids love muffins so any time of the day works for them.
Boxed Blueberry Muffins
Note: Boxes may be different so make sure to read the instructions on YOUR box. We have some Betty Crocker Blueberry Muffins so we are going off of this box.
1 Box Blueberry Muffin Mix
¾ cups water
2 eggs
¼ cup oil
1-Make sure you have all your ingredients.
2-Wash your hands and clean your work area.
3-Turn oven on to 425 degrees.
4-Open can of blueberries and drain them in a strainer.
5-Dump muffin mix in a bowl.
6-Add ¾ cup water, 2 eggs, and ¼ cup of oil.
7-Gently mix. Don’t over mix, the batter will be a little lumpy and that’s okay.
8-Gently fold in the blueberries but not too much.
9-Spray or grease the bottom of 12 muffin cups.
10-Using an ice cream scooper or large spoon, spoon batter into muffin cups about ⅔ full.
11-*With the help of an adult, place the muffins in the oven and set the timer for 15 minutes.Do not open the oven in the middle of making because the center of the muffins will sink.
12-While they bake, clean up the mess.
13-After the 15 minutes check to see if they are done.
14-Let them cool down for about 5 minutes. Using a butter knife, scrape the sides and pop the muffins out.
15-Eat, Share, Enjoy!