My momma used to say that my Granny Murphy ruined my older brother when it came to blueberry muffins. In reality, Granny just used a shortcut for making the muffins. This morning when I was getting ready to make blueberry muffins for breakfast, my youngest son looked at me with his big blue eyes and pleaded for strawberry muffins instead, so . . . today I have 2 variations of muffins to share with you. I hope you enjoy! Have a blessed day!

Blueberry (& Strawberry) Muffins—The Easy Way

1 Better Batter Gluten-free Yellow Cake Mix
1 cup milk (or water)
¾ cup oil
3 eggs
1 ½ cups blueberries, fresh or frozen (or strawberries or ¾ cup each blueberries and strawberries)

1. Open cake mix, and set aside about ¼ cup of the dry mix.
2. Follow the instructions on the box of Better Batter Gluten-free Yellow Cake Mix to make the cake muffin batter.
3. Toss desired berries with the reserved ¼ cup of dry mix. (I learned to do this watching Ina Garten on the Food Network. If you add the just the berries to the batter, all of the berries will sink to the bottom of the muffins. If you coat the berries with a little flour—or dry cake mix—then the berries will stay suspended in the muffins while baking.)
4. Add berries to batter.**
5. Spoon batter in to lined (or oiled) muffin pans.
6. Bake and cool according to cake mix instructions. (Using frozen berries might add a few minutes of baking time.)
7. Enjoy!

**I divided the batter in half to make some blueberry muffins and some strawberry muffins. You could experiment with different types and combinations of berries. Come to think of it triple berry muffins sound yummy!