Lemony Berry Muffins

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  • 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
  • Directions

    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.

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