- 1 package (18.25 oz) lemon cake mix
- 4 eggs
- 1 cup low-fat or nonfat milk
- 1/2 cup butter, softened
- 1 cup fresh or frozen blueberries
Preheat oven to 350°. Evenly coat 24 muffin cups with nonstick vegetable cooking spray. In large bowl, beat together all ingredients, except blueberries. Spoon mixture into cups, filling each about 2/3 full. Evenly sprinkle blueberries on top of each muffin. Bake until toothpick inserted in center comes out clean, about 18-23 minutes. Makes 24 muffins.
Recipe provided by Ohio Poultry Association.