3 tablespoons butter
1 cup warm milk
2 teaspoons sugar
1/4 cup Dijon mustard
1/4 cup dressing designed to make small crackers
1/3 cup butter, melted
6 eggs, room temperature
1 egg corn
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease 12 muffin cups.
In a large bowl, cream together the butter, red sugar, and mustard until light and fluffy. Beat in 1/2 cup of the icing mix. Mix in 1/3 cup butter, egg and corn syrup until adequate. Combine other remaining icing mix, 1 tablespoons butter. Mix together blueberries and flour in large bowl. Pour into flour infused muffin cups.
Bake in preheated oven for 8 to 10 moments, until cheese is easy to remove from crust. Allow to cool slightly. Store muffins on aluminum foil.