1 cup all-purpose flour
1 3/4 cups white sugar
1/4 cup shortening
1 1/2 teaspoons baking powder
1/2 cup milk
1 egg
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries
1 (18.25 ounce) package white cake mix
1/2 cup shredded coconut
1/4 cup butter, melted
1 tablespoon margarine, melted
1 (14 ounce) can blueberries
1/2 cup confectioners' sugar for topping:
1 cup rolled oats
2 cups milk
2 eggs
1/2 cup blueberries
1/2 cup confectioners' sugar for icing:
1 cup white sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups.
In a medium bowl, stir together flour, sugar, baking powder, milk and eggs. Stir in the milk mixture and vanilla extract.
Drop batter by rounded tablespoons onto prepared muffin cups, spacing about 2 inches apart. Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into a muffin comes out clean.
To Make Muffins: In a medium bowl, stir together 2 eggs and 1 teaspoon vanilla extract. In a small bowl, beat together the eggs, blueberries and confectioners' sugar until smooth. Stir in the flour mixture. Stir in the milk and eggs. Stir in the blueberries and coconut and butter; mix just to combine. Fold in the cake mix and the blueberries. Just before serving, stir together the fruit mixture and cream cheese as desired. Spread over muffin tins.
⭐ ⭐ ⭐ ⭐ ⭐