Betty Crocker Wild Blueberry Muffin and Quick Bread Mix (16.9 oz)
Muffin & Quick Bread Mix offers a convenient way to enjoy the taste of wild blueberries in your baked goods. Each half-cup serving of the mix contains 230 calories, 1 gram of saturated fat, 350 milligrams of sodium, and 25 grams of total sugars. It's important to note that the mix is artificially flavored and includes bioengineered food ingredients. Packaging: Reusable
Ingredients: Enriched Flour Bleached (Wheat Flour Niacin Iron Thiamin Mononitrate Riboflavin Folic Acid), Canned Wild Blueberries (Blueberries Water Liquid Sugar), Sugar, Corn Syrup, Modified Corn Starch, Leavening (Baking Soda Monocalcium Phosphate Sodium Aluminum Phosphate), Palm Oil, Salt, Corn Starch, Monoglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor Contains: Wheat
Directions: bake: you will need: 2/3 cup water, 1/3 cup vegetable oil, 2 eggs. muffin instructions: (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: 12 regular; oven temperature: 425 degrees f for aluminum pan 400 degrees f nonstick pan, batter per muffin cup; about 3 tablespoons, bake time 15 to 20 minutes. muffin size: 48 mini; oven temperature: 425 degrees f for aluminum pan 400 degrees f nonstick pan, batter per muffin cup; about 1 tablespoons, bake time 11 to 14 minutes. muffin size: 6 jumbo; oven temperature: 400 degrees f for aluminum pan 375 degrees f nonstick pan, batter per muffin cup; about 1/3 cup, bake time 22 to 26 minutes. high altitude (3500-6500 ft): stir 1 tbsp all-purpose flour into dry muffin mix. bake: you will need: 2/3 cup water, 1/3 cup vegetable oil, 2 eggs. bread instructions: (1) heat oven to 375 degrees f. 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. do not eat raw muffin batter.
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