Betty Crocker Blueberry Muffins were a staple in my family growing up (We weren't a Jiffy household. Bad southerners, I guess.). It was always a good morning when I woke up to get ready for school to find my mom had made them for us for breakfast. So, I was dying to recreate these iconic muffins in a much healthier way.
And let me tell you, I'm really proud of this recipe. I mean, I'm a perfectionist, so I never post recipes I'm not proud of, but this one feels extra special because it truly reminds me of the boxed kind. Less added sugars, trans fats and processed junk--more vegetables, fiber and whole grains--same delicious flavor.
These muffins are light, fluffy and moist with a delicate crumble and bite. I prefer to use frozen WILD blueberries to get that canned, syrup-laden, blueberry-esque look where the blueberry bleeds into the batter in bright blue swirls and the size of the blueberries doesn't get in the way of a bite. I hope you enjoy them as much as I enjoyed making them :)