Sort Of Blueberry Muffins

• 1 box (18.25 Oz. Box) White Cake Mix
• 1 container (6 Oz. Container) Yogurt, Mixed Berry Or Any Berry
• 3 whole Eggs
• 2 Tablespoons Vegetable Oil
• 1 teaspoon Vanilla
• 1 teaspoon Cinnamon
• 1/4 teaspoons Ginger
• 1/4 teaspoons Cloves
• 1/4 teaspoons Nutmeg
• 2/3 cups Slivered/sliced Almonds
• 1 cup Blueberries (frozen Or Fresh)
• Glaze Or Frosting

1. Preheat oven to 350 degrees.
2. Mix cake mix and spices in a bowl.
3. Dump yogurt into a liquid measuring cup and add enough water to reach the 1.5 cup mark. Add to the cake mix and stir.
4. Add eggs, oil, and vanilla; mix to combine.
5. Add almonds and blueberries, stir.
6. Line two muffin pans with liners. Fill each cup at least 2/3 full (I went a little overboard on some, and they were fine).
7. Bake for 20-24 minutes. (My oven temperature is a little wonky, one batch went for 21 minutes, the other for 24 minutes. I'd check at the 20 minute mark.)
8. As soon as they come out, add glaze or frosting. I melted some vanilla icing and drizzled it over the top.
9. Note: the number of muffins this makes will vary, depending on how full you fill each cup. It should make 24 muffins if you don't over-fill half of them (like I did).

white cake mix, eggs, vegetable oil, vanilla, cinnamon, ubc, ubc, ubc, almonds, blueberries, or frosting

Taken from tastykitchen.com/recipes/breads/sort-of-blueberry-muffins/ (may not work)