Instructions: Rinse Blueberries lightly and drain well.

In mixing bowl beat eggs until light. To the eggs add cake mix, pudding, vegetable oil, vanilla, and milk. Beat until smooth but do not over beat. About two to two and half minutes. Batter will be thick.

Carefully fold blueberries in batter with a spoon or spatula. Try not to break the berries, they can be very tender.

Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees for 20 to 30 minutes depending on the size of you muffin cups. Test with a tooth pick and taking care not to over bake. Store muffins in a air tight container.

This recipe yields 9 large or 12 to 15 small muffins.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.