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Betty Crocker™ Wild Blueberry Box Muffin Mixes

Betty Crocker™ Wild Blueberry Box Muffin Mixes - Front

About This Item

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, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Canned Wild Blueberries (blueberries, water, liquid sugar), Sugar, Corn Syrup, Palm Oil, Modified Corn Starch, Leavening (baking soda, monocalcium phosphate, sodium aluminum phosphate), Salt, Corn Starch, Monoglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor.

Allergy Information

CONTAINS WHEAT INGREDIENTS.

Nutrition Facts

Serving Size
1/2 cup mix w/blueberries (80g)
Amount Per Serving As Packaged Calories
230
% Daily Value
Total Fat  2.5g3%
Saturated Fat  1g5%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  350mg15%
Total Carbohydrate  48g18%
Dietary Fiber  1g5%
Sugars  25g
Incl. 23g Added Sugars  47%
Protein  3g
Calcium  70mg6%
Iron  1.3mg8%
Not a significant source of Vitamin D and Potassium

Prep Instructions

Muffin Instructions:
You will need:
2/3 Cup Water
1/3 Cup Vegetable Oil
2 Eggs
1. Heat oven as directed below. Place paper baking cups in muffin cups, or grease bottoms of each muffin cup. Drain Blueberries; rinse and set aside.
2. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. Divide batter among muffin cups.
3. Bake as directed below 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 | About 3 Tablespoons | 15 to 20 Minutes
400°F for Nonstick Pan
48 Mini | 425°F for Aluminum Pan | About 1 Tablespoon | 11 to 14 Minutes
400°F for Nonstick Pan
6 Jumbo | 400°F for Aluminum Pan | About 1/3 Cup | 22 to 26 Minutes
375°F for Nonstick Pan
High Altitude (3500-6500 ft): Stir 1 Tbsp all-purpose flour into dry muffin mix.
Bread Instructions:
You will need:
1/2 cup water
1/4 cup vegetable oil
2 eggs
1. Heat oven to 375ºF. Grease bottom of 8x4- or 9x5-inch loaf pan. Drain Blueberries; rinse and set aside.
2. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter will be lumpy). Gently stir in blueberries. Pour into pan.
3. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully remove from pan. Cool completely.