2/3cupwaterdrain blueberry juice in measuring cup first, then fill to 2/3 line with water
2/3cupvegetable oil
48largefrozen blueberries4 each for bottom of each muffin
Instructions
Preheat oven to 350 degrees F. Line muffin tin with paper muffin liners.
Mix together muffin mix, eggs and vegetable oil in a bowl.
Then open can of blueberries and drain the juice from that can into your measuring cup. Then fill the rest of the measuring cup up to 2/3 with water and add that into your bowl, mix.
When you have a smooth batter, dump in the blueberries from the can and gently fold together.
Put 4 frozen blueberries (fresh could be used) in the bottom of each muffin liner. Fill each with muffin batter on top of that 3/4 of the way full.
Bake in preheated oven for 19 minutes or until the top springs back when touched gently in the center.
Remove from hot muffin pan immediately and set on a cooling rack to cool so they stay as moist as possible.
Notes
Betty Crocker Blueberry Muffin Mix Hack
You will use the same ingredients and hacks above EXCEPT that you only use 1/3 cup oil vs. 2/3 that Krusteaz requires. You still get the can of blueberries to add at the end and use the juice in that can before filling rest of measuring cup with water.
Jiffy Blueberry Muffin Mix Hack
If you would rather use Jiffy, use whole milk (or at least 2%) + necessary egg + an added 1 tbsp greek yogurt + 4 frozen blueberries to the bottom of each muffin cup as directed above before spooning in your batter.