Fill your home with the scent of freshly baked Krusteaz Wild Blueberry Muffins, then fill a plate and watch the blueberry deliciousness disappear. A can of sweet and juicy wild blueberries is included in every box to make these muffins bursting with blueberries. Theyre so good that your family may want you to double the recipe.

Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Sugar, Partially Hydrogenated Soybean And Cottonseed Oils, Food Starch-modified. Contains 2% Or Less Of The Following: 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.

You’ll need: 2/3 cup Water; 1/2 cup Vegetable oil; 2 Eggs. Tip: Before you bake, sprinkle top with sugar to add a sweet crunch. 1. Heat oven to 400 degrees F. Line muffin pan with paper baking cups or lightly grease. Drain and rinse blueberries in cold water; set aside. 2. Stir with a spoon. 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. 3. Bake until golden. Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Yield: 12 Standard muffins. Temperature: 400 degrees F. Bake time: 18-22 minutes; Yield: 24 Mini muffins. Temperature: 400 degrees F. Bake time: 14-16 minutes; Yield: 9x5-inch Loaf pan. Temperature: 350 degrees F. Bake time: 48-52 minutes. High Altitude (Over 5,000 Feet): Prepare as directed, adding an additional 2 tablespoons water. Do not eat raw batter.