Breakfast Blueberry Muffins

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   ["Place oven rack in the middle shelf setting and preheat oven to 325F", "In a mixing bowl using an electric hand mixer or using a stand mixer (with whisk attachment) put eggs in bowl and mix on medium speed for about 2 minutes.", "Add milk, vegetable oil and vanilla to the eggs.", "Begin mixing on low speed.", "In a separate bowl add the cake mix, nutmeg and the pudding mix and stir with a spoon.", "Slowly add the cake/pudding mixture to the wet ingredients a little at a time.", "Scrape the sides of the bowl as needed -- Be careful not to get the spoon stuck in the mixer!", "And please don't reach into the bowl while the mixer is still running -- IT HURTS!", "When all of the dry ingredients are in the same bowl as the wet ingredients, mix on medium for 2-3 minutes.", "Turn off mixer.", "Slowly add blueberry's and fold gently with a spoon or rubber ""spatula"".", "Oh who cares if you break them, they will still taste great!", "Grease or paper cup a medium sized muffin tin.", "Fill each muffin cup between 1/2 and 3/4 full (try not to spill any outside of the paper muffin cups or on top of the muffin tray, it is a pain in the butt to scrape off!)", "Bake for about 25 minutes.", "Check doneness with a wooden toothpick.", "If the tooth pick comes out clean, they are done."]

* Per serving · 4 servings · Values may vary.