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|12 servings per container|
|Serving Size: 0.25 cup mix|
|mix with blueberries||prepared|
|Amount Per Serving and/or % Daily Value*|
Box Tops for Education. Artificially flavored. Can of real blueberries. Per 1/4 Cup Mix as Packaged: 110 calories; 0.5 g sat fat (0% DV); 180 mg sodium 7% DV); 13 g sugars. See nutrition facts for as prepared information. See bettycrocker.com/cakes for more tips & ideas! The Red Spoon Promise: The Red Spoon is my promise of great taste, quality, and convenience. This is a product you and your family will enjoy. I guarantee it. 1-800-446-1898 Mon.-Fri. 7:30 a.m.-5:30 p.m. CST. www.BettyCrocker.com. how2recycle.info. 100% recycled paperboard. Carbohydrate Choices: 1-1/2.
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Blueberries Canned in Light Syrup (Blueberries, Water, High Fructose Corn Syrup), Sugar, Corn Syrup, Vegetable Oil (Palm Oil and/or Partially Hydrogenated Soybean and/or Cottonseed Oil), Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Distilled Monoglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Dried Cultured Cream.
Contains wheat and milk ingredients.
Do not eat raw muffin batter. Making Muffins: You Will Need: 3-4 cup water, 1/4 cup vegetable oil, 2 eggs. 1. Heat: Heat oven to 425 degrees F (or 400 degrees F for dark or nonstick pan). Place paper 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 mix. Making Bread: 1 box Betty Crocker wild blueberry muffin mix; 1/2 cup water; 1/4 vegetable oil; 2 eggs. Heat oven to 375 degrees F. Grease bottom of 8x4 - or 9x5-inch loaf pan. Drain blueberries; rinse and set aside. In a medium bowl, stir Muffin Mix, water, oil, and eggs until blended (batter will be lumpy). Gently stir in blueberries. Pour into pan. Bake at 35 to 45 minutes or until toothpick inserted in center come 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 cups if the batter can cling to the sides. Fold in blueberries gently to prevent them from releasing juice and discoloring the batter.
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