Betty Crocker muffins are a home-baked treat that are quick and portable for families on the go. Whether your family enjoys muffins with breakfast or as a snack on the run, they will love the homemade goodness of Betty Crocker. Betty Crocker muffins come in two varieties. Betty Crocker Premium Muffin mixes help make your breakfast more special by using quality ingredients.
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Contains wheat and milk ingredients.
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Blueberries Canned In Light Syrup (Blueberries, Water, High Fructose Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Modified Corn Starch, Vital Wheat Gluten, Baking Soda, Sodium Aluminum Phosphate, Salt, Propylene Glycol Monoesters of Fatty Acids, Mono and Diglycerides, Corn Starch, Maltodextrin, Sodium Stearoyl Lactylate, Citric Acid, Cellulose Gum, Xanthan Gum, Artificial Flavor, Modified Cream.
You will need: 3/4 Cup milk, 1/4 cup vegetable oil, 2 eggs. 1. Heat oven to 425 degrees F (or 400 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease (or use cooking spray) bottoms of muffin cups. 2. Drain blueberries; rinse and set aside. Stir muffin mix, milk, oil and eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. 3. Divide batter among muffin cups (each about 2/3 full). Bake 16 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes (if you did not use paper baking cups, run knife around edges of cups before removing); carefully remove from pan. Cool completely before storing. High Altitude (3500-6500 ft): If using dark or nonstick pan without using paper baking cups, spray pan with cooking spray for best results. Stir 1 tbsp into dry muffin mix.
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