Preparation & Usage

Muffin Instructions: You will need: 2/3 cup water 1/3 cup vegetable oil 2 eggs 1. Heat 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 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 Bake as directed below or until golden brown and tops spring back when touched. Cool 5 minutes; bake loosen and carefully remove from pan. Muffin size: 12 regular; Oven temperature: 425°F for aluminum pan, 400°F for nonstick pan; Batter per muffin cup: About 3 tablespoons; Bake time: 15 to 20 minutes Muffin size: 48 mini; Oven temperature: 425°F for aluminum pan, 400°F for nonstick pan; Batter per muffin cup: About 1 tablespoon; Bake time: 11 to 14 minutes Muffin size: 6 jumbo; Oven temperature: 400°F for aluminum pan, 375°F for nonstick pan; Batter per muffin cup: About 1/3 cup; Bake time: 22 to 26 minutes High altitude (3500-6500ft): 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 Heat oven to 375°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 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully remove from pan. Cool completely.

Features

Made with Real Blueberries

Kosher - Dairy