This recipe comes straight from the Betty Crocker website. I do like to use her muffin mixes and the wild blueberry muffin mix is one of my favorites. When I saw this recipe, it made me think if a Seinfeld episode about muffin tops. I have included a condensed You Tube version of the episode. If you want to watch the episode, just pause the music down at the bottom of the page first. Now according to Elaine, this is not the correct way to make a muffin top. The perfect muffin top comes from the actual muffin. According to her, you’re suppose to pop the top and dump the stump. But if you watch the clip you’ll see that this caused a dilemma. This is a fun and different way to make this muffin mix. My family loved them. To me they were more like a muffin cookie. Kids seem to like anything that’s a cookie, so if needed, tell them it’s a muffin cookie. Either way you’ll like them.
1 package Betty Crocker® wild blueberry muffin mix
1/2 cup water
3 tablespoons vegetable oil
Preheat oven to 425ºF (or 400ºF for dark or nonstick pan). Drain Blueberries from muffin mix; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.
Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet.