Blueberries Gone Wild

Who isn’t wild about blueberries? Ours are big, juicy and delicious. Pick 'em off the shelf.

Wild Blueberry Muffin

An explosion of wild blueberry flavor in every bite makes these tasty muffins a hit with the entire family. You may want to double the recipe.

3.5
3.5 out of 5 (4 votes)
Primary Prep, Ingredients & Nutritional Info

Start with: 1/2 Cup Water, 1/3 Cup Vegetable Oil, 3 Eggs.

  1. // Heat oven to 400°F. Lightly grease pan or line muffin pan with paper baking cups. Drain and rinse blueberries in cold water; set aside.
  2. // Stir together water, oil, eggs and muffin mix until moistened. Gently fold drained blueberries into batter. Fill muffin cups 2/3 full. For loaf, spread batter into prepared loaf pan.
  3. // Bake as directed or until light golden brown around edges. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.

High Altitude (over 5,000 feet): Prepare as directed, adding 1 tbsp all-purpose flour and an additional 1 tbsp water.

YieldTemperatureBake Time
24 Mini Muffins400°F11-13 minutes
12 Standard Muffins400°F17-19 minutes
9x5x3-inch Loaf Pan350°F50-55 minutes

Nutrition

Nutrition Facts

Serving Size: 1/4 cup, 1tsp blueberries (35g, 4 g) (amount for 1 muffin)

Servings Per Container: about 12

Amount Per ServingMixAs Prepared*
Calories150220
Calories from Fat30100
% Daily Value***
Total Fat3.5g**5%17%
Saturated Fat2g10%18%
Trans Fat0g
Cholesterol0mg0%15%
Sodium210mg9%10%
Total Carbohydrate28g9%9%
Dietary Fiber<1g2%2%
Sugars15g
Protein1g
Vitamin A0%0%
Vitamin C0%0%
Calcium0%0%
Iron2%4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

Calories20002500
Total Fatless than65g80g
Saturated Fatless than20g25g
Cholesterolless than300mg300mg
Sodiumless than2400mg2400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4

INGREDIENTS:

Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour), sugar, palm and soybean oil, food starch-modified. Less than 2% of: salt, dextrose, baking soda, sodium aluminum phosphate, nonfat milk, citric acid, sodium stearoyl lactylate, guar gum, natural and artificial flavors (contains milk derivatives), xanthan gum.

 

BLUEBERRIES: Blueberries, water.

CONTAINS: Wheat and milk.

May contain eggs, soy and tree nuts.

Refer to the package for the most current ingredient information.

LET'S GET BAKIN'

Because making it is half the fun, right?

Stir things up with our favorite mix-ins & recipes.

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  • Blueberry Breakfast Cookies

    PRINT SHARE

    Prep 20 min Total Time 30 min Servings 18 cookies

    Ingredients

    1 package Krusteaz Wild Blueberry Muffin Mix

    3/4 cup quick cooking oats

    1/2 cup chopped almonds

    1/4 cup dried cranberries

    1/2 cup (1 stick) unsalted butter, softened

    1 egg

    1 can blueberries (enclosed), drained and rinsed

    1. //Preheat oven to 350°F. Lightly grease cookie sheet.
    2. //In medium bowl, stir together Krusteaz Wild Blueberry Muffin Mix, oats, almonds, cranberries, butter and egg until well blended. Gently stir in blueberries. Scoop 2 rounded tablespoons dough and place 2 inches apart onto prepared cookie sheet. Press down slightly.
    3. //Bake 9-11 minutes.
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    PRINT SHARE

    Prep 20 min Total Time 50 min Servings 16, 2-inch squares

    Ingredients

    Coffee Cake:

    1 package Krusteaz Wild Blueberry Muffin Mix

    1/3 cup milk or water

    2 eggs

    1/2 cup lemon yogurt

    1 can blueberries, drained and rinsed (enclosed)

    --------------------

    Topping:

    3 tablespoons packed brown sugar

    2 tablespoons all-purpose flour

    3 tablespoons butter or margarine, cold

    1. //Preheat oven to 350°F. Lightly grease 8x8x2-inch pan.
    2. //For Coffee Cake: In medium bowl, blend together Krusteaz Wild Blueberry Muffin Mix, milk or water, eggs and lemon yogurt. Fold in blueberries. Spoon batter into prepared pan.
    3. //For Topping: In small bowl, mix together brown sugar and flour. Cut in butter with fork or pastry blender until mixture is crumbly. Sprinkle topping over batter.
    4. //Bake 30-35 minutes.
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    PRINT SHARE

    Prep 20 min Total Time 40 min Servings 12 muffins

    Ingredients

    Muffins:

    1 package Krusteaz Wild Blueberry Muffin Mix

    1/2 cup water

    1/3 cup vegetable oil

    3 eggs

    --------------------

    Praline Topping:

    1/4 cup all-purpose flour

    2 tablespoons brown sugar

    2 tablespoons chopped pecans

    3 tablespoons butter, softened

    1. //Preheat oven to 400°F. Lightly grease or line muffin cups with paper liners.
    2. //For Muffins: In medium bowl, stir together Krusteaz Wild Blueberry Muffin Mix, water, oil and eggs until blended. Drain and rinse blueberries. Gently fold into batter. Spoon batter into prepared muffin pan.
    3. //For Praline Topping: In small bowl, stir together flour, brown sugar and pecans. Cut in butter with fork or pastry blender until mixture is crumbly. Sprinkle evenly over batter.
    4. //Bake 17-19 minutes or until toothpick inserted into center is clean.
  • Citrus Blueberry Loaf

    PRINT SHARE

    Prep 15 min Total Time 1 hr Servings 10 servings

    Ingredients

    1 package Krusteaz Wild Blueberry Muffin Mix

    1/3 cup water

    1/3 cup vegetable oil

    3 eggs

    2 teaspoons finely grated orange zest

    1. //Preheat oven to 350°F. Lightly grease or spray 8 ½ x 4 ½ x 2 ½-inch loaf pan with non-stick cooking spray.
    2. //In a medium bowl, blend together Krusteaz Wild Blueberry Muffin Mix, water, oil, eggs and orange zest. Drain and rinse blueberries; gently fold into batter. Spoon batter into prepared pan.
    3. //Bake 44-48 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes and remove to wire rack.
  • Coconut Island Muffins

    PRINT SHARE

    Prep 10 min Total Time 30 min Servings 12 muffins

    Ingredients

    1 package Krusteaz Wild Blueberry Muffin Mix

    1/2 cup water

    1/3 cup vegetable oil

    3 eggs

    1/4 cup shredded coconut

    1/4 cup chopped nuts

    1. //Preheat oven to 400°F. Lightly grease or line muffin cups with paper liners.
    2. //In medium bowl, stir together Krusteaz Wild Blueberry Muffin Mix, water, oil, coconut, nuts and eggs until blended. Drain and rinse blueberries. Gently fold into batter. Spoon batter into prepared muffin pan.
    3. //Bake 16-18 minutes or until toothpick inserted into center is clean.

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Ratings and Reviews

Wild Blueberry Muffin : 4 Reviews

I recently bought a box of this blueberry muffin mix. it is supposed to come with a can of blueberries (like that other brand). There is no can of blueberries. It does not even have those fake, dried blueberry-like-things that some brands have. I can go buy some blueberries I suppose--they cost 8.99 per pint right now. so, these muffins are gonna cost me about $12.00 to make.

1

Hi Rachel! We are so sorry to hear the blueberry can was missing from your box of Krusteaz Blueberry Muffin Mix. Give us a call at 1-800-457-7744 and we will be happy to replace that for you right away!! Happy Baking!!

3

Saw these in the store and thought I'd give them a try. So simple a 5 year old could make, and they are very tasty. Had them for breakfast and everyone loved them. Was told by the family we have to keep these on hand. So glad I tried them.
Will be sure to have a box on hand at all times.

5

Were the blueberry muffins included in the recall? code on bottom of box--KX6097A expiration date 10/04/17

5

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