BLUEBERRY MUFFIN MIX BETTY CROCKER RECIPES

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
• Bake 13 to 18 minutes or until golden brown.

Steps:

• Preheat oven to 325°F.
• Prepare pan by thoroughly greasing with shortening, using a pastry brush to evenly coat the all the details of the pan. Sprinkle sugar in pan to coat shortening on bottom and sides of pan, emptying excess sugar.
• Mix cake mix, melted butter, buttermilk, lemon zest and eggs in large bowl with mixer on medium speed 2 minutes.
• Pour batter into prepared pan, filling only 3/4 full to prevent batter from overflowing pan. Gently tap on a counter top to remove any air bubbles.
• Bake 43 – 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan before turning out onto wire rack to cool.
• To make lemon syrup:
• Combine lemon juice and sugar in a small saucepan or microwave. Heat until sugar is dissolved.
• Brush lemon glaze evenly over the cake with a pastry brush while the cake is still warm, allowing syrup soak in before applying a second layer and third layer. Serve cake with additional lemon syrup if desired.