My family tells me these are the best ever, or the ‘bestest’ Blueberry Muffins they’ve ever eaten. “And you know why?” I say. “Because I made them.” 🙂
And of course I cheat…
1 Box Betty Crocker Blueberry Muffin Mix (the one with the can of blueberries in it.)
3/4 cup water
1/4 cup vegetable oil
1 – 1 1/2 cups fresh blueberries
1 pint of heavy whipping cream
1 cup plus sugar
1 tsp. vanilla
Mix the blueberry muffins per directions on the box of the blueberry muffin mix. After adding the can of blueberries, add the extra cup to cup and a half of fresh blueberries, stir sparingly to mix.
Divide batter among muffin cups and fill with about 1/4 cup of batter each. Bake per directions on package, checking frequently… they make cook faster due to less batter because of the extra berries. I usually begin checking them after about 8 minutes and then every couple of minutes.
When muffins are cooked through, remove and cool.
While muffins are cooling, mix the pint of heavy whipping cream with the sugar and vanilla. I usually add around a cup of sugar. You may prefer a little less. Start with about a half of cup and you can taste it occasionally as you mix it, adding more as needed. Beat on high until mixture is thick.
The whipped topping should be stored in the refrigerator until you are ready to eat the muffins. If you frost them, they should be eaten immediately. They taste best when the muffin is warm and the topping is cold. Eat up and enjoy!
And save some for your husband so he’ll buy you chocolate!