Duncan Hines Dolly Parton's Blueberry Muffin & Bread Mix, 17.83 oz

Duncan Hines Dolly Parton's Blueberry Muffin & Bread Mix, 17.83 oz

Whip up deliciously satisfying blueberry muffins with Duncan Hines Dolly Parton's Blueberry Muffin & Bread Mix. This easy-to-make blueberry muffin and bread mix includes delicious streusel topping and is perfect for serving up a yummy breakfast treat or creating mouthwatering muffins that you and your family can enjoy anytime. Fill your kitchen with the warm, comforting aroma of freshly baked blueberry muffins or bread for a cozy morning at home with every bite. For even more fun, you can make Dolly's Extra Special Lemon Glazed Blueberry Crumb Cake recipe featured on the box, or let creativity guide you and add your own spin to this delicious blueberry muffin mix. Duncan Hines and Dolly: That's a sweet combination!

Recipe

Dolly's blueberry muffins
You will need:
Topping:
1 tablespoon butter, melted

Muffin batter:
2 large eggs
1/2 cup milk
1/2 cup butter, melted
1/4 cup vegetable oil

Directions:
1. Prep
Preheat oven to 375°F. Place paper liners in 12 muffin cups or spray with Pam®. Pour muffin mix into large bowl. Pour topping mix into small bowl.

2. Mix
Stir eggs, milk, 1/2-cup melted butter, and oil with muffin mix until well blended. Stir 1 tablespoon melted butter into topping mix until well blended.

3. Bake
Scoop muffin batter evenly into muffin cups. Top with streusel topping. Bake 17 to 19 minutes, until toothpick inserted near the top center of muffins comes out clean. Cool 5 minutes.

Dolly's extra special lemon glazed blueberry crumb cake
You will need:
Topping:
1 tablespoon butter, melted

Glaze:
1 cup confectioners' sugar
2 tablespoons lemon juice

Cake batter:
2 large eggs
1/2 cup milk
1/2 cup butter, melted
1/4 cup oil
Zest of 1 lemon (2 teaspoons)
1-1/2 tablespoons lemon juice

1. Prep
Preheat oven to 350°F. Spray 8x8-inch pan with PAM®. Pour muffin mix into large bowl. Pour topping mix into small bowl.

2. Mix
Stir eggs, milk, 1/2-cup melted butter, oil, lemon zest, and 1-1/2-tablespoons lemon juice with muffin mix until well blended. Stir 1 tablespoon melted butter into topping mix until well blended.

3. Bake
Spread batter in pan. Top with streusel topping. Bake 34 to 38 minutes, until toothpick inserted near the top center comes out clean. Cool 5 minutes.

4. Glaze
Whisk confectioners' sugar and lemon juice together in small bowl. Drizzle lemon glaze over cake and serve!

Kosher, No High Fructose Corn Syrup

Serving size: 42 gram

Ingredients: Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron [Reduced], Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Blueberries, Brown Sugar, Less Than 2% of: Confectioner's Sugar (Sugar, Confectioners Glaze, Carnauba Wax), Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Wheat Starch, Salt, Gum Acacia, Cellulose Gum, Guar Gum, Xanthan Gum, Natural Flavor

Contains: Gluten, Wheat

Calories: 160 calorie
Total fat: 0 gram (0%)
Saturated fat: 0 gram (0%)
Trans fat: 0 gram
Cholesterol: 0 milligram (0%)
Sodium: 210 milligram (8%)
Total carbohydrate: 36 gram (13%)
Dietary fiber: 1 gram (4%)
Total sugars: 20 gram
Added sugars: 18 gram (36%)
Protein: 2 gram
Vitamin d: 0 microgram (0%)
Calcium: 30 milligram (2%)
Iron: 1.1 milligram (2%)
Potassium: 0 milligram (0%)