You don’t need a reason to make mini blueberry bundtffins (yes, I just made bundtffins a word), but in case someone asks, tell them you’re trying to up your antioxidants. And reduce the ol’ blood pressure. Or you can reveal my real truth: you’re trying to make friends at work. I make these regularly to bring into work, and because I start at the office pretty early, I can justify the muffin mix (I’m not too proud to admit I use it). Putting the berries in at the bottom of the pan makes them burst and become all jammy. If that doesn’t make you friends at work, it’s probably time for a career change. Those aren’t your people.
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Prep pan
Muffins
-
2 x 7 ox of blueberry muffin mix (I used Jiffy)
-
2 eggs
-
½ cup milk
-
6 oz carton of blueberries
Crumb Topping
- ¾ cup of graham cracker crumbs
- 2 tablespoons of sugar
- 2.5 tablespoons of butter, melted
Instructions
Step 1
Preheat oven to 400° Apply Bundt Gunk to your mini bundt pan or spray with non-stick spray.
Step 2
In a small bowl mix the graham crackers crumbs, sugar and butter.
Step 3
In a large bowl, combine the muffin mix, eggs, and milk with as few strokes as possible. You still want to see a few flour streaks.
Step 4
Put four blueberries in the bottom of each of the mini bundts.
Step 5
Layer with a good sprinkle of your graham cracker mix. You will have remaining graham cracker mix that you’ll use for serving.
Step 6
Take remaining blueberries and add to your muffin batter, being mindful not to overmix.
Step 7
Fill the mini bundts with the batter until about 2/3 full.
Step 8
Bake until lightly brown, about 13 minutes.
Step 9
Let sit for five minutes before removing the bundts.
Step 10
The burst berries that were at the bottom of your pan make for a great glue for sprinkling more of your graham cracker topping.
Step 11
Wait for work friends
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