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Raspberry-filled blueberry muffins


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Rate this recipe 4.3/5 (4 Votes)


  • 1 box blueberry muffin mix with blueberries
  • 1 egg
  • 1/3 cup red raspberry jam
  • 1 cup sliced almonds


Servings 8
Cooking time 18mins


Step 1

preheat oven to 350. Rinse blueberries and drain. Combine mix, egg and 1/2 cup water in a bowl. Stir until moist and break up any lumps in mix. Place paper liners in 8 muffin cups. Fill cups half full with batter. Combine raspberry jam and blueberries in a bowl and spoon mixture over batter. cover with remaining batter and sprinkle almonds over batter. Bake for 18 minutes or until brown.

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