Red, White and Blueberry Muffins

Red, White and Blueberry Muffins
45 min.
12
180kcal

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 the summer months or for patriotic celebrations.

With a preparation time of just 45 minutes, you can whip up a batch of 12 scrumptious muffins that are sure to impress family and friends. Each muffin is a delightful balance of sweetness and tartness, enhanced by a drizzle of creamy glaze that adds an extra touch of indulgence. The use of a convenient muffin mix ensures that even novice bakers can achieve bakery-quality results with ease.

Not only are these muffins a feast for the eyes, but they also provide a satisfying caloric breakdown, making them a guilt-free option for your morning routine. Whether you enjoy them fresh out of the oven or as a grab-and-go snack, these Red, White and Blueberry Muffins are a must-try for anyone looking to elevate their breakfast game. So, gather your ingredients and get ready to bake a batch of these delightful treats that will leave everyone asking for seconds!

Ingredients

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

Equipment

  • bowl
  • frying pan
  • oven
  • muffin liners

Directions

  1. Heat oven to 425F.
  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

Calories180kcal
Protein6.24%
Fat40.63%
Carbs53.13%

Properties

Glycemic Index
6.33
Glycemic Load
0.28
Inflammation Score
-1
Nutrition Score
3.9952174285832%

Flavonoids

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

Nutrients percent of daily need

Calories:180.28kcal
9.01%
Fat:8.27g
12.73%
Saturated Fat:1.84g
11.51%
Carbohydrates:24.34g
8.11%
Net Carbohydrates:22.63g
8.23%
Sugar:13.63g
15.14%
Cholesterol:29.56mg
9.85%
Sodium:180.89mg
7.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.86g
5.71%
Phosphorus:129.16mg
12.92%
Vitamin K:10µg
9.52%
Fiber:1.71g
6.83%
Vitamin B2:0.11mg
6.62%
Vitamin B1:0.1mg
6.56%
Folate:22.12µg
5.53%
Selenium:3.74µg
5.34%
Vitamin E:0.65mg
4.32%
Manganese:0.09mg
4.31%
Iron:0.66mg
3.68%
Vitamin B3:0.73mg
3.67%
Calcium:35.54mg
3.55%
Vitamin B5:0.28mg
2.84%
Vitamin B12:0.17µg
2.8%
Vitamin B6:0.05mg
2.53%
Vitamin D:0.32µg
2.13%
Magnesium:7.88mg
1.97%
Zinc:0.28mg
1.87%
Vitamin A:88.08IU
1.76%
Potassium:60.09mg
1.72%
Copper:0.03mg
1.38%