Betty Crocker Wild Blueberry Muffin and Quick Bread Mix, 16.9 oz.

Fresh, fluffy blueberry muffins have never been easier. Just add water, oil and eggs, bake and enjoy! With Betty Crocker Wild Blueberry Muffin & Bread Mix, a home-baked blueberry sensation is just minutes away. Use the baking mix as is for an easy breakfast or snack or explore Betty Crocker recipes for a new take on this classic treat to fill your home with the delicious scent of blueberry muffins.For more than a century, Betty Crocker has been a popular creator of simple, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find that same simple goodness - those same products you grew up with - on grocery shelves around the world.
  
CLASSIC MUFFIN MIX: Wild blueberry muffins are home-baked treats that are quick and portable for families on the go
  
QUICK AND EASY: Just add a few simple ingredients, bake and enjoy
  
ENDLESS OPTIONS: Perfect as a muffin mix, a dessert bread mix or a base ingredient for other Betty Crocker dessert recipes
  
INGREDIENTS: No artificial colors
  
A TRUSTED FAVORITE: Betty Crocker brings you the same fresh-baked favorites you've known and loved all your life
  
BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker; Download the Box Tops App to learn more & start earning cash for your school or a school in need
 
Specifications
Brand: Betty Crocker
Manufacturer: GENERAL MILLS SALES INC.
Food Form: Flakes
Assembled Product Weight: 16.9 oz
Assembled Product Dimensions (L x W x H): 1.46 x 5.62 x 7.25 Inches
Directions
Instructions: Making Muffins You Will Need: 3/4 Cup Water, 1/4 Cup Vegetable Oil, 2 Eggs. 1. Heat oven to 425degF (or 400degF for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2. 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. Divide batter among muffin cups (about 1/4 cup each). Bake 15 to 20 minutes or until golden brown and tops spring 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(en)6500 ft.): Stir 1 Tbsp. all-purpose flour into dry muffin mix.
Safe Handling Instructions: Do Not Eat Raw Muffin Batter
Warranty
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Warnings
Warning Text: Do Not Eat Raw Muffin Batter