Blueberry Muffin Mix
552548 | Stonewall Kitchen
- Makes 12 regular sized muffins
- Makes 12 regular sized muffins
Description
- Makes 12 regular sized muffins
Details for Blueberry Muffin Mix
Made in USA
Weight
15.5 oz.
Additional Information
From your pantry you will need: 1/2 cup milk, 1 large egg, 8 TBSP (1 stick) unsalted butter
Nutritional Info for Blueberry Muffin Mix
Ingredients
Sugar, Wheat Flour (unbleached wheat flour, malted barley flour), Unbleached Enriched Wheat Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Blueberries, Sanding Sugar, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Natural Flavors, Sodium Bicarbonate, Cinnamon, Sea Salt
Allergens
- WHEAT
Gluten Status
Gluten
Is Organic
No
Genetically Modified
Yes
The nutritional information presented above may differ slightly from that seen on purchased products. When discrepancies occur, information on the product label(s) is considered the most accurate.
Preparation & Instructions
Blueberry Muffin Mix
- ½ cup milk
- 1 large egg, slightly beaten
- 8 Tbsp. unsalted butter, melted and cooled
Preheat oven to 400℉. Grease or line a 12-cup muffin tin with paper liners. Whisk together milk and egg in a medium bowl. Add muffin mix and melted butter and mix by hand with a spatula or wooden spoon. Divide batter evenly into muffin cups and smooth tops of each. Sprinkle sanding sugar evenly over each muffin. Bake for 15–18 minutes until golden brown and a toothpick inserted into the center of the muffin comes out clean. Cool in pan 5 minutes. Remove from pan and serve warm.
For bakery-style muffins: For a 6-cup muffin tin, bake at 400℉ for 20–25 minutes until golden brown and a toothpick inserted into the center of the muffin comes out clean.
