Step 1

Preheat oven to 350º F.Grease 2 baking sheets.Drain blueberries; set aside.

Step 2

Combine muffin mixflourbutter and eggs just until combined in large bowl.Fold in 1 1/2 cups morsels and drained blueberries withfloured hands.Shape half of the dough into a 12-inch-long roll (dough may be sticky).Place on a prepared cookie sheet; flatten slightly until about 2 inches wide.Repeat with remaining dough.

Step 3

Bake for about 25 minutes or until a wooden toothpick inserted near the centers comes out clean.Cool on baking sheets on wire rack for 1 hour.

Step 4

Cut each roll diagonally into 3/4-inch slices with serrated knife.Place slicescut sides downon ungreased baking sheets.

Step 5

Bake for 10 minutes.Turn slices over and bake 6 to 8 minutes more or until light brown (do not overbake). Transfer to wire racks and let cool.

Step 6

Place remaining 1/2 cup morsels in smallheavy-duty plastic bag.Microwave on HIGH (100%) power for 20 secondsknead bag to mix.Microwave at additional 10- second intervalskneading until smooth.Cut a small hole in corner of bag; squeeze to drizzle biscotti.Let stand until drizzle is set.Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.