Lemon Blueberry Muffins

Ingredients

1 yellow cake mix, regular size

3 eggs

1 ½ cup blueberries + 2 Tablespoon all-purpose flour & 2 Tablespoon Imperial granulated sugar

1 ¼ cup whole milk

½ cup vegetable oil

1 box instant lemon pudding mix

2 Tablespoons freshly squeezed lemon juice

2 Tablespoons Imperial granulated sugar

2 Tablespoons all-purpose flour

1 teaspoon lemon extract

½ teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees.  Generously grease jumbo muffin pan (that holds 6 jumbo muffins),  or a regular size muffin tin that holds 12 muffins and a muffin tin that holds 6 muffins. 

In small bowl, combine blueberries and toss in 2 Tablespoons all-purpose  flour and 2 Tablespoons Imperial granulated sugar; set aside.

In large mixing bowl, combine oil and eggs; mix well with electric mixer.  Sift cake mix and add in instant pudding mix, Imperial granulated sugar, flour and milk.  Mix well; add lemon juice, lemon extract and vanilla extract.  Mix until combined but don’t overmix.  Fold in blueberries.  Fill muffin tins about 2/3 full.  Jumbo muffins – bake for about 20 minutes; check for doneness; may need to bake 2 – 4 more minutes. Regular muffins – bake for 15 minutes and check for doneness; may need to bake 3 – 4 more minutes.  Remove and cool.

GLAZE

1 ½ cup Imperial powdered (confectioners) sugar

2 Tablespoons freshly squeezed lemon juice. 

Mix well with whisk.  Spoon over warm muffins.