Sort of Blueberry Muffins

Preheat oven to 350 degrees.
Mix cake mix and spices in a bowl.
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.
Add eggs, oil, and vanilla; mix to combine.
Add almonds and blueberries, stir.
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).

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.)

As soon as they come out, add glaze or frosting. I melted some vanilla icing and drizzled it over the top.

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).