Mini Blueberry Muffins! With a special added touch from yours truly. I normally do not buy pre-packaged mixes, they do not taste as good as homemade (obviously). But I did this for my husbands work and I said I would blog about it. And let me just say, super easy! Anybody can do this and Krusteaz is a great product to start with if you’re looking to get your feet wet in the baking world. If you decide to get this mix, do not get fat free. The taste is just not the same. But, as the title of this post says, you only need water. If you get the non-fat free version, you need eggs and vegetable oil. Just a thought. The recipe is on the box, but I added some lemon zest and a lemon glaze to make it my own. Here we go…

What you will need:

24 count mini muffin pan
24 muffin liners (optional)

For the muffins:

Krusteaz Wild Blueberry Muffin Mix
1 cup water
Zest from one lemon (optional)

For the glaze: (optional)

1 cup powdered sugar
About 2 tablespoons fresh lemon juice

To make the muffins:

Preheat oven to 400 degrees fahrenheit. Line muffin pan with liners or spray with non-stick spray, set aside. Drain and rinse blueberries. Don’t worry, they come in the box! Set these aside as well.

In a large bowl, stir together muffin mix and cup of water until combined. Gently fold in blueberries and zest of 1 lemon. Tip: If making the glaze, keep this lemon handy.

Evenly divide the batter into the prepared muffin pan. Bake for about 12 minutes. Carefully remove from pan and let cool on wire rack.

To make the glaze:

In a medium sized bowl, stir together powdered sugar and lemon juice. To make it simple, you could just use the spoon and drizzle glaze over the cooled muffins. Or, to be fancy like me (haha), put a ziplock bag with the corner down inside a drinking glass. Then, pour the glaze inside. Twist the top of the bag so nothing will leak out and cut the corner of the bag. Voila! A makeshift pastry bag. Squeeze glaze over tops of muffins. Enjoy!