Did you know today is National Blueberry Muffin Day? Don’t worry I didn’t either until a couple of weeks ago. I’m just excited for once that I knew ahead of time (I was deeply saddened I missed sugar cookie day) I tend to always find out the NEXT day. Now when I think muffin I think of my Snickerdoodle Muffin, but before I concocted that muffin years ago if someone said the word muffin to me I immediately thought Blueberry.
Krusteaz contacted me and asked if I wanted to give away a box of their Wild Blueberry Muffin mix along with some coupons for their products to one of my readers in honor of National Blueberry Muffin Day. I love and use their cornbread mix all the time but had never tried the blueberry so I thought sure what the heck. And even better you get a chance to try as well.
I was told to do whatever I wanted with the mix (no compensation was given to me except muffin mix and some coupons). I decided to stay with muffin but of course put a little spin on it. I replaced some of the water in the mix with fresh lemon juice. I added some white chocolate chips. I added streusel topping to it because I have a thing for streusel topping. I must say it all came together beautifully. I really love lemon and white chocolate with blueberry. Have no idea why but I do. And if you make these I have a feeling you will to. The bonus is when you eat one you in no way will think gee these came from a box!
So if you would like to have Krusteaz send you a box of your own as well as some coupons just leave a comment telling me what your favorite muffin is? You must live in the USA. You only get one entry. Winner is picked randomly using a number generator. You have until Tuesday, July 15th 2014, 5pm (PST) to leave a comment that counts as an entry.
To learn more about Krusteaz visit their Facebook page.
- For the muffin base:
- 1 box Krusteaz Wild Blueberry muffin mix
- 3 eggs
- ¼ cup fresh lemon juice
- ¼ cup water
- 1/3 cup vegetable oil
- ¾ cup white chocolate chips
- For the topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar, packed
- ½ stick unsalted butter
- For the topping:
- Combine all the ingredients in a food processor and pulse until crumbly.
- If no food processor you can mash the ingredients together in a bowl using a fork, pastry cutter, or just mash everything together with your fingers.
- Set aside until needed for muffin.
- For the muffins:
- Preheat oven to 400°F.
- Lightly grease pan or line muffin pan with paper baking cups.
- Drain and rinse blueberries in cold water; set aside.
- Stir together lemon juice, water, oil, eggs and muffin mix until moistened.
- Gently fold drained blueberries and white chocolate chips into batter.
- Fill muffin cups 2/3 full.
- Evenly distribute streusel topping on top of the muffins (you should get 12).
- Bake for 17-19 minutes or until light golden brown around edges.
- Cool 5 minutes; gently loosen and remove from pan.