Preparation & Usage

Making Muffins You will need: 3/4 cup water 1/4 cup vegetable oil 2 eggs 1. Heat Heat oven to 425°F (or 400°F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. 2. Stir Drain blueberries; rinse and set aside. Stir Muffin Mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. 3. Bake Divide batter among muffin cups (about 1/4 cup each). Bake 15 to 20 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Cool completely before storing. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry muffin mix. Making Bread 1 box Betty Crocker™ wild blueberry muffin mix 1/2 cup water 1/4 cup vegetable oil 2 eggs Heat oven to 375°F. Grease bottom of 8x4- or 9x5-inch loaf pan. Drain blueberries; rinse and set aside. In medium bowl, stir Muffin Mix, water, oil and eggs just until blended (batter will be lumpy). Gently stir in blueberries. Pour into pan. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. 16 servings Tips for muffins Grease bottoms only of muffin cups. Muffins will rise higher in the cups if the batter can cling to the sides. Fold in blueberries gently to prevent them from releasing juice and discoloring the batter.

Features

Can of real blueberries

Kosher - Dairy