Betty Crocker Wild Blueberry Muffin & Quick Bread Mix 16.9 oz

Do not eat raw muffin batter. 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 bottoms of muffin cups with cooking spray or shortening. 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; carefully remove from pan (if you did not use paper baking cups, run knife around edges of cups before removing). Cool completely before storing. High Altitude (3500-6500 ft): Bake at 400 degrees F for all pans. Betty's Tip: Use an ice cream scoop to fill muffin cups with batter. Wild Blueberry Quick Bread: 1 box Betty Crocker wild blueberry muffin and quick bread mix; 3/4 cup water; 3 tablespoons vegetable oil; 1 egg. Heat oven to 400 degrees F. Grease or spray bottom of 8 x 4 or 9 x 5-inch loaf pan. Drain blueberries; rinse and set aside. In medium bowl, stir Muffin Mix, water, oil and egg just until blended (batter will be lumpy). Gently stir in blueberries. Spread in pan. Bake 8-inch loaf 40 to 50 minutes, 9-inch loaf 35 to 45 minutes or until toothpick inserted in center comes out clean and top of loaf is deep golden brown. Cool 15 minutes. Run knife around edges of pan, carefully remove bread from pan. Cool completely. 16 servings. High Altitude (3500-6500 ft): No change.