OMG Can you say YUM!!!
Gingerbread blueberry muffins!!!
I wanted something gingerbready and cakey and moist and this was the end result!!
Ingredients!
Betty Crocker Wild Blueberry Muffin Mix with blueberries in a can
2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/4 tsp Himalayan pink salt
5 Tbsp Honey (local is best!)
3 Tbsp Molasses
1 tsp Vanilla extract
1 tsp Ground Ginger
1/4 cup Canola Oil
2 Eggs
3/4 cup Milk
Side note for this recipe I used hemp milk!
Its a great alternative to cow, soy, almond and other kinds of milk!
While I have an allergy to cow milk which is why I seek alternatives many people just happen to like the option!
Prep time!!!
Preheat your oven to 350 degrees!
Now while that is heating...
Grab your favorite muffin tin and rub some butter on the sides and bottoms of the cups so your muffins do not stick!
I used a large cupped 6 muffin tin because jumbo muffins are fun but if you prefer mini muffins or just muffin tops then this will work for them too!
Mix it up!!!
An important step is to mix your dry ingredients together separately from your wet ingredients.
So that is your...
Betty Crocker quick mix
Ground Cinnamon
Ground Nutmeg
Ground Cloves
Salt
Then mix your wet ingredients separately from the dry ingredients!
So that is your...
Milk
Honey
Molasses
Ginger
Oil
Eggs
Vanilla Extract
Blueberries (Juice drained)
Then mix it all together and put it in your buttery tin and bake!
Thanks to the Betty Crocker quick mix
the muffins should only take 20 minutes to cook!
AND BLAM!!!
Super yummy Gingerbread Blueberry muffins!!!