Disclaimer: If you are a food purist this recipe is not for you. The recipe starts out with a $.99 mix and then goes out of control with delicious goodness.
I have shared my love of quick breads and muffins before. And this recipe is just more of the same.
My co-workers devoured these babies! And they got rave reviews. So moist and full of flavor (and full of sugar but I didn’t tell them that).
Here is the recipe. And please make these. Your family will thank you.
Berry Muffins with Yogurt and Jam
18 Muffin Liners – You really need to use liners for these because they are so moist right out of the oven.
- 3 Martha White Wildberry Muffin Mixes
- 1 cup Fresh (or frozen) Blueberries
- 2/3 cup Greek Yogurt (regular yogurt is fine, too)
- 1 1/4 cup Apple Sauce
- 1 tsp Vanilla Extract(or if you are out of the real stuff, use imitation like me)
- 1/4 cup Strawberry, Blueberry or Raspberry Jam or Preserves
- 1/4 cup Brown Sugar
- 1/2 cup Powdered Sugar
- 2-4 tbsp Milk
- 1/2 tsp Vanilla Extract
Preheat oven to 425 degrees. Prep the muffin tins with liners. Set aside.
Carefully combine the Martha White berry muffin mixes, blueberries, yogurt, apple sauce, vanilla extract, jam or preserves in a large mixing bowl, making sure not to break open the blueberries. The batter will be fairly lumpy and thick.
Using an ice cream scoop, fill each muffin cup to about 2/3 full. Once all the cups are filled, top each muffin with a little brown sugar. This helps the muffins brown nicely on the top.
Bake for 15 minutes.
While the muffins bake, let’s make the icing. Using a whisk, combine the powdered sugar, milk and vanilla in a small bowl.
Once baked, let the muffins cool in the tin for 2-3 minutes. Remove muffins from the tins and let them cool completely on cooling racks to prevent the bottoms of the muffins from getting soggy.
When the muffin are cool, drizzle just a little icing over each one using a fork to facilitate the drizzle. These kept fresh in a covered container in the frig for several days.