Red, White and Blueberry Muffins

Health score
1%
Red, White and Blueberry Muffins
45 min.
12
263kcal

Suggestions


Start your day on a delicious note with these delightful Red, White and Blueberry Muffins! Perfect for breakfast, brunch, or any morning meal, these muffins are not only visually appealing but also bursting with flavor. The combination of wild blueberries and dried cranberries creates a beautiful contrast, making them a festive treat for any occasion, especially during summer celebrations or patriotic holidays.

With a quick preparation time of just 45 minutes, you can whip up a batch of 12 scrumptious muffins that are sure to impress family and friends. The moist texture, thanks to the Betty Wild Blueberry Muffin & Quick Bread Mix, pairs perfectly with the sweet and tangy glaze made from powdered sugar and a hint of orange extract. Each bite is a delightful explosion of fruity goodness that will leave you craving more.

Whether you’re hosting a brunch gathering or simply looking for a tasty breakfast option, these muffins are a fantastic choice. They are not only easy to make but also provide a satisfying balance of protein, fat, and carbohydrates, making them a wholesome addition to your morning routine. So, gather your ingredients and get ready to enjoy a batch of these irresistible Red, White and Blueberry Muffins that will brighten up your day!

Ingredients

  • 16.9 oz corn muffin mix wild quick
  • 0.8 cup milk 
  • 0.3 cup vegetable oil 
  •  eggs 
  • 0.8 cup cranberries dried
  • 0.3 cup powdered sugar 
  • teaspoons milk 
  • 0.1 teaspoon orange extract 

Equipment

  • bowl
  • frying pan
  • oven
  • muffin liners

Directions

  1. Heat oven to 425°F.
  2. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  3. Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin
  4. Mix, milk, oil, eggs and cranberries just until blended. Gently stir in blueberries. Divide batter among muffin cups (each about three-fourths full).
  5. Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Stir together powdered sugar, milk and orange extract until thin enough to drizzle.
  6. Drizzle glaze over muffins.

Nutrition Facts

Calories263kcal
Protein6.39%
Fat36.22%
Carbs57.39%

Properties

Glycemic Index
6.33
Glycemic Load
0.28
Inflammation Score
-2
Nutrition Score
6.073913079565%

Flavonoids

Cyanidin
0.05mg
Delphinidin
0.01mg
Myricetin
0.18mg
Quercetin
0.34mg

Nutrients percent of daily need

Calories:263.22kcal
13.16%
Fat:10.69g
16.45%
Saturated Fat:2.45g
15.34%
Carbohydrates:38.13g
12.71%
Net Carbohydrates:35.14g
12.78%
Sugar:17.66g
19.62%
Cholesterol:29.96mg
9.99%
Sodium:343mg
14.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.25g
8.49%
Phosphorus:226.19mg
22.62%
Vitamin B1:0.18mg
12.21%
Fiber:3g
11.99%
Vitamin K:10.99µg
10.47%
Folate:40.58µg
10.14%
Vitamin B2:0.17mg
9.79%
Manganese:0.15mg
7.43%
Vitamin B3:1.4mg
6.99%
Selenium:4.85µg
6.93%
Iron:1.16mg
6.44%
Calcium:46.85mg
4.68%
Vitamin E:0.68mg
4.53%
Vitamin B6:0.08mg
3.8%
Vitamin B5:0.38mg
3.79%
Magnesium:12.65mg
3.16%
Vitamin B12:0.19µg
3.1%
Zinc:0.39mg
2.63%
Potassium:82.51mg
2.36%
Vitamin A:110.89IU
2.22%
Copper:0.04mg
2.22%
Vitamin D:0.32µg
2.13%