Wild Blueberry Muffin
It's time you took those taste buds on a wild blueberry adventure.
Where to BuySTART WITH:
2/3 Cup Water
1/2 Cup Vegetable Oil
2 Eggs
STEP 1
HEAT oven to 400°F. Line muffin pan with paper baking cups or lightly grease. Drain and rinse blueberries in cold water; set aside.
STEP 2
STIR together water, oil, eggs and muffin mix until blended. Gently stir in blueberries. FILL muffin cups 2/3 full. For loaf, spread batter into lightly greased loaf pan.
STEP 3
BAKE as directed below or until golden brown. 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 an additional 2 tablespoons water.
| Yield | Temperature | Bake Time |
| 24 Mini Muffins | 400°F | 14-16 minutes |
| 12 Standard Muffins | 400°F | 18-22 minutes |
| 9x5x3-inch Loaf Pan | 350°F | 48-52 minutes |
Before you bake, sprinkle top with sugar to add a sweet crunch.
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The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice. Refer to package for the most current ingredient and nutritional information. |
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MUFFIN MIX INGREDIENTS: Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, food starch-modified, natural flavor, salt, dextrose, arabic gum, soybean oil, leavening (baking soda, sodium aluminum phosphate), tapioca starch, xanthan gum, citric acid.
BLUEBERRIES: Blueberries, water.
CONTAINS: Wheat.
May contain milk, eggs, soy and tree nuts.
Refer to the package for the most current ingredient information.
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