Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
Per 1/2 Cup Dry Mix: 250 calories; 0.5 g sat fat (3% DV); 370 mg sodium (16% DV); 27 g total sugars.
Ingredient Information
Made with real blueberries.
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
Product Instructions
Preheat: Oven to 425 degrees F (or 400 degrees for dark or nonstick pans). Place paper baking cups in 12 medium size muffin cups, or grease bottoms of muffin cups with cooking spray or shortening. Drain blueberries; rinse and set aside. Blend: Stir muffin mix, 3/4 cup water, 1/4 cup vegetable oil, and 2 eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. Divide batter among muffin cup (about 1/4 cup each). Bake: Bake as indicated below or until golden brown and tops spring back when touched. Yield: 36 mini muffins. 425 degrees F temperature. 11-13 minutes bake time. Yield: 12 standards muffins. 425 degrees F temperature. 15-20 minutes bake time. Cool 5 minutes; carefully remove from pan (if muffins are not in paper cups, run knife around sides before removing). Cool completely before storing.
Do not eat/consume raw batter.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.