Description
Big and fluffy muffins bursting with blueberry flavor are made simple with Betty Crocker Wild Blueberry Muffin & Quick Bread Mix. Fill your home with freshly baked treats in three easy steps — simply mix with water, oil, and eggs, pour into a muffin tin or loaf pan, and bake. This blueberry muffin mix will make a dozen muffins or one loaf of wild blueberry bread. Use the baking mix as is or explore Betty Crocker recipes for a new take on this classic dessert. • MUFFIN MIX: Betty Crocker muffins are a home-baked treat that are quick and portable for families on the go. • QUICK AND EASY: Make muffins without the usual mess; just add a few simple ingredients as directed and pop in the oven for a sweet treat any time of day. • ENDLESS OPTIONS: Prepare muffin mix as is or head to BettyCrocker.com for creative dessert recipes the whole family will love. • GREAT TASTE: The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it – Betty Crocker. • BOX CONTAINS: 1 box, 16.9 oz
Ingredients
Enriched Flour Bleached (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Canned Wild Blueberries (blueberries, Water, Liquid Sugar), Sugar, Palm Oil, Modified Corn Starch, Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Corn Syrup, Salt, Corn Starch, Xanthan Gum, Cellulose Gum, Mono And Diglycerides, Propylene Glycol Mono And Diesters, Dextrose, Sodium Stearoyl Lactylate, Natural And Artificial Flavor, Egg, Nonfat Milk, Soy Flour.
Prep
Making muffins. You Will Need: 3/4 cup water; 1/4 cup vegetable oil; 2 eggs. 1. Heat: Heat oven to 425 degrees F (or 400 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups with cooking spray or shortening. 2. Stir: Drain Blueberries; rinse and set aside. Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. 3. Bake: Divide batter among muffin cups (about 1/4 cup each). Bake 15 to 20 minutes or until golden brown and top springs back when touched. Cool 5 minutes; carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Cool completely before storing. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry muffin mix.Tips for Muffins: Grease Bottom Only of muffin cups if the batter can cling to the sides. Fold in blueberries gently to prevent them from releasing juice and discoloring the batter.
Warnings
Now contains egg, milk and soy ingredients; Contains wheat, egg, milk and soy ingredients.
