Fill your home with the scent of freshly baked Krusteaz Wild Blueberry Muffins, then fill a plate and watch the blueberry deliciousness disappear. They’re so good that your family may want you to double the recipe. Whether you like making standard muffins, mini muffins or a loaf, the results will always be moist and delicious—which is exactly what to expect from the number 1 boxed muffin mix brand in the United States. This Wild Blueberry Muffin Mix is simple to make. Just drain and rinse blueberries in cold water, stir muffin mix together with water, oil, and eggs, fold in blueberries, and bake until golden brown. Each 17.1 oz box allows you to create 24 mini muffins, 12 standard muffins or a blueberry loaf. A can of sweet and juicy wild blueberries is included in every box to make these muffins bursting with blueberries. Get creative with mix-ins like tangy lemon or orange zest or add a crunchy brown sugar topping. With Krusteaz, one mix means endless possibilities. You love making and we love making mixes with wholesome, quality ingredients and no artificial flavors or artificial colors. With a shelf life of 548 days from production, this Krusteaz mix is an excellent choice to have on hand. • One 17.1 oz box of Krusteaz Wild Blueberry Muffin Mix—create delicious wild blueberry scones from your home kitchen with this Krusteaz muffin mix • Made with real wild blueberries, this easy-to-prepare breakfast muffin mix creates tasty blueberry muffins in minutes • Use in recipes or customize your blueberry muffins with mix-ins like toasted almonds or shredded coconut for a flavorful twist • Each box of this wild blueberry muffin mix makes up to 12 standard blueberry muffins, 24 mini muffins or an 8×4 inch pan of blueberry bread • Krusteaz Wild Blueberry Muffin Mix contains no artificial flavors and no artificial colors Ingredients: Muffin Mix: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Food Food Starch-Modified, Natural Flavor, Salt, Arabic Gum, Leavening (Baking Soda, Sodium Aluminum Phosphate), Tapioca Starch, Dextrose, Soybean Oil, Guar Gum, Citric Acid, Xanthan Gum, Blueberries: Blueberries, Water Directions: You’ll Need: 2/3 cup water, 1/2 cup vegetable oil, 2 eggs. Tip: Before you bake, sprinkle top with sugar to add a sweet crunch. 1. Heat oven to 400 degrees F: Heat oven to 400 degrees F. Line muffin pan with paper baking cups or lightly grease. Drain and rinse blueberries in cold water; set aside. 2. Stir with a spoon: Stir together water, oil, eggs and muffin mix until blended. Gently stir in blueberries. Fill muffin cups 2/3 full. For load, spread batter into lightly greased loaf pan. 3. Bake until golden: Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Do not eat raw batter. Yield: 12 standard muffins; Temperature: 400 degrees F; Bake Time: 18-22 minutes. Yield: 24 Mini
