Breakfast Blueberry Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 lb fresh blueberries or 1 (15 ounce) can blueberries
• 1 (18 ounce) box vanilla cake mix
• 1 (3 1/2 ounce) box instant pudding mix
• 4 eggs
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 1 teaspoon nutmeg
• 1/2 cup vegetable oil
• 3/4 cup milk

Recipe

• 1 place oven rack in the middle shelf setting and preheat oven to 325°f
• 2 in a mixing bowl using an electric hand mixer or using a stand mixer (with whisk attachment) put eggs in bowl and mix on medium speed for about 2 minutes. add milk, vegetable oil and vanilla to the eggs. begin mixing on low speed.
• 3 in a separate bowl add the cake mix, nutmeg and the pudding mix and stir with a spoon. slowly add the cake/pudding mixture to the wet ingredients a little at a time. scrape the sides of the bowl as needed -- be careful not to get the spoon stuck in the mixer! and please don't reach into the bowl while the mixer is still running -- it hurts!
• 4 when all of the dry ingredients are in the same bowl as the wet ingredients, mix on medium for 2-3 minutes. turn off mixer. slowly add blueberry's and fold gently with a spoon or rubber "spatula". oh who cares if you break them, they will still taste great!
• 5 grease or paper cup a medium sized muffin tin. fill each muffin cup between 1/2 and 3/4 full (try not to spill any outside of the paper muffin cups or on top of the muffin tray, it is a pain in the butt to scrape off!) bake for about 25 minutes. check doneness with a wooden toothpick. if the tooth pick comes out clean, they are done.