Wild Blueberry Muffin Tops

--If you are like me and prefer to just eat the muffin top you are going to think this recipe is great. I make them the night before when I know i'm going to be leaving early in the morning and won't have time to get hungry enough to make breakfast. I just grab a couple and GO!--

*Makes 20-22 large muffin tops*

INGREDIENTS:
1 - box Betty Crocker Wild Blueberry muffin mix
1/2 cup - water
3 tbsp - vegetable oil
1 - egg

STEP 1:
Preheat oven to 400 degrees
Open - drain - and rinse the blueberries; set aside


STEP 2:
Combine muffin mix, water, oil and egg until just blended. (It's OK if the batter is lumpy)


STEP 3:
Gently fold in the bluberries


STEP 4:
Drop by rounded tablespoons onto an UNGREASED cookie sheet and bake for 5 to 7 minutes. (Mine took 7)


ENJOY!



*You could also substitute the chocolate chip muffin mix if you prefer
*If you like nuts on top of your muffin you can sprinkle a few pecans or walnuts on top of each muffin before you bake them
*These can also be made into "mini" muffin tops. I've done this before it makes about 60 of them. They'd be perfect for children!
*Also can be enjoyed with a scoop of vanilla ice cream for a fun dessert!

:) Courtney