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Betty Crocker™ Gluten Free Blueberry Muffin Mix  - Front

Betty Crocker™ Gluten Free Blueberry Muffin Mix

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Betty Crocker Gluten Free Blueberry Muffin Mix helps you easily make this classic breakfast option at home. For nearly a century, Betty Crocker has been America’s source for modern cooking instruction and trusted recipe development. That rich heritage and culinary knowledge lives on in our commitment to celebrate the Betty in all of us — by sharing our passion for food, valuable test-kitchen wisdom and lifestyle expertise — straight from our kitchen to yours.

About This Item

  • GLUTEN FREE MUFFIN MIX: Betty Crocker Gluten Free Muffin Mix helps you make delicious fresh out of the oven blueberry muffins; It goes from bowl to oven in minutes for that home baked muffin experience that everyone will love
  • QUICK DESSERT: Simply mix with water, two eggs, and oil to bake in about 30 minutes for a delicious snack or option for breakfast time
  • EASY BREAKFAST: Delicious Gluten Free Muffins are only a few steps away; Mix makes 12 regular size muffins
  • RED SPOON PROMISE: 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
  • CONTAINS: 16.3 oz


Ingredients: Sugar, Rice Flour, Modified Tapioca Starch, Artificially Flavored Blueberry Bits (dextrose, palm oil, corn flour, citric acid, artificial flavor, blue lake 2, red lake 40), Potato Starch, Palm Oil. Contains 2% or less of: Modified Corn Starch, Leavening (baking soda, sodium aluminum sulfate, monocalcium phosphate), Buttermilk, Salt, Corn Starch, Pectin, Artificial Flavor.

Allergy Information


Nutrition Facts

Serving Size
1/2 cup mix (77g)
Amount Per Serving As Packaged Calories
% Daily Value
Total Fat  4g5%
Saturated Fat  2g10%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  280mg12%
Total Carbohydrate  65g24%
Sugars  33g
Incl. 33g Added Sugars  65%
Protein  2g
Calcium  30mg2%
Iron  0.5mg2%
Not a significant source of Vitamin D and Potassium

Prep Instructions

You will need:
1 Cup Water
1/3 Cup Vegetable Oil
2 Eggs
1. Heat oven as directed below. Place paper baking cups in each muffin cup and grease bottom. If not using paper liners, grease bottoms of each cup.
2. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Divide batter among muffin cups.
3. Bake as directed in chart or until golden brown and tops spring back when touched. Cool 5 minutes; loosen and carefully remove from pan.
Muffin Size | Oven Temperature | Batter Per Muffin Cup | Bake Time
12 Regular | 425°F for Aluminum Pan or 400°F for Nonstick Pan | About 1/4 Cup | 22 to 27 Minutes
45 Mini | 425°F for Aluminum Pan or 400°F for Nonstick Pan | About 1 Tablespoon | 18 to 21 Minutes
6 Jumbo | 400°F for Aluminum Pan or 375°F for Nonstick Pan | About 1/2 Cup | 29 to 33 Minutes
High Altitude (3500-6500 ft): No change.