I found myself with an entire quart of fresh blueberries. I had planned on making my “Blueberry Stuff” cobbler for company, but changed my mind. Then, to think that my wife Nancy and I would have to eat all that cobbler by ourselves – with weigh gain to follow – I decided to make a few blueberry muffins instead, using half of the blueberries. Prowling through the baking aisle at Kroger’s, a box of blueberry muffin mix caught my eye. It was a brand called Krusteaz and the quality of the printing and the box led me to believe this may be good – especially if I substituted fresh blueberries for the canned ones within the box. I went home and baked a batch of fresh blueberry muffins and they were really, really good. And with the mix, it was easy-peasy.
The brand Krusteaz, by the way, originated in 1932 when a ladies bridge club in Seattle tried to come up with a simple way to make a pie crust. They called their creation “Crust Ease” which morphed into Krusteaz. The brand that began in northwest has since spread throughout the country. It is definitely a high quality product.
To make a batch of blueberry muffins, pick up a box of Krusteaz Wild Blueberry Supreme Muffin Mix and a pint of fresh blueberries. You’ll need three eggs (which makes the muffins extra yummy), a third of a cup of vegetable oil and a ½ cup of water. Mix all the ingredients, fold in the blueberries and fill the muffin cups 2/3 full. Bake in a 400-degree oven for about 18 minutes. When they are golden brown on top, they’re done. This recipe – with the pint of fresh blueberries – makes about 18 muffins. Be sure to lick some of the batter during the process to get an idea of just how good these muffins will be.
1 box Krusteaz Wild Muffin Mix
3 eggs
1/3 cup vegetable oil
½ cup water
Fill muffin cups to 2/3 capacity. Bake at 400 degrees for 18 minutes.
