Blueberry Cupcakes

Makes 24 Cupcakes

1 Duncan Hines Lemon Cake Mix

1 Instant Lemon Pudding mix

1 oz. chopped Freeze Dried Blueberries, ground

4 Eggs, lightly beaten

1 cup Whole milk

1/3 cup Veggie Oil

1 teaspoon Lemon Extract

6 oz. Frozen Blueberries, dusted in 2 Tablespoons Flour (do not thaw)

Cream Cheese Frosting with Blueberry Add-In for the frosting.

Preheat the oven to 350.

Combine dry ingredients in a large bowl.

Add the wet ingredients and beat on medium for 2 minutes.

Fold in the Blueberries dusted in flour (do not add the flour that does not stay on the blueberries.)

Line muffin pan with muffin liners.

Spray muffin cups with PAM.

Fill muffin cups about 2/3 full.

Bake for ~18 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Let cool for 5 minutes, remove to a cooling rack and cool completely, about 30 minutes, before frosting.

Frost cupcake as desired.