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King Arthur Flour
Bakes 12 muffins. Baking with joy since 1790. Easy to prepare. Stays fresh longer. Blueberries not included. Your muffins turn out perfectly every time with our mix. Tender, sweet muffins are easy to dress up with fruit, spices, nuts, and more. Compliments of the king arthur flour kitchen. No Compromises: Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it's a tough job, but we're up to the challenge!) and blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness for everyone to enjoy! 100% employee-owned. 100% committed to quality. Fortified with: iron; calcium; vitamin B. No artificial preservatives. Certified gluten-free. This mix is certified gluten-free. Learn More at: KingArthurFlour.com/glutenfree. Produced in a GFCO-certified gluten-free facility. Non GMO Project verified. nongmoproject.org. Whole Grain: 10 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. Try all King Arthur Flour gluten-free baking products. KingArthurFlour.com/glutenfree. Baker's hotline. We're here to help. Call or chat online with our friendly, experienced bakers. 855.371.bake (2253). KingArthurFlour.com/contact. KingArthurFlour.com. Printed on 100% recycled (35% post-consumer) content. Please recycle. Certified B Corporation. We're committed to using the power of business as a force for social and environmental good.
Cane Sugar, Whole Grain Brown Rice Flour, Potato Starch, Tapioca Starch, Cellulose, Baking Powder (Baking Soda, Calcium Acid Pyrophosphate, Monocalcium Phosphate), Natural Flavor, Salt, Cornstarch, Vitamin and Mineral Blend [Calcium Carbonate, Niacinamide (Vitamin B3), Reduced Iron, Thiamin Hydrochloride (Vitamin B1, Riboflavin (Vitamin B2)], Xanthan Gum, Nutmeg.
Do not eat raw mix, dough, or batter.
You Will Need: 6 tablespoons melted butter or oil; 3 large eggs; 1 cup milk; 1-1/2 cups add-ins (optional). 1. Preheat the oven to 375 degrees F. Grease the 12 cups of a standard muffin pan, or line with greased paper muffin cups. 2. Stir together the melted butter or oil, eggs, and the milk. Add the mix and whisk until smooth. If desired, add 1-1/2 cups of fresh berries, chopped nuts, dried fruit, or chips. 3. Fill the muffin cups almost full. Let the batter rest for 10 minutes. Sprinkle with cinnamon sugar or coarse sugar, if desired. 4. Bake for 18 to 22 minutes, until a cake tester inserted in the middle of one of the center muffins comes out clean. 5. Cool in pan for 5 minutes before turning out onto rack to cool completely. To Make Non-Dairy: Use oil and rice, soy, or almond milk. Baker's Tip: For quick bread: Preheat oven to 350 degrees F and grease a 9 x 5 inch loaf pan. Prepare mix as directed. Pour into loaf pan and allow to rest 10 minutes. Bake for 55-65 minutes, tenting at 45 minutes. Cool for 10 minutes in pan before turning onto a rack to cool completely.
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