Krusteaz Wild Blueberry Muffin Mix 17.1oz

You Will Need: 2/3 cup water, 2/3 cup vegetable oil, 2 eggs. Tip: Before you bake, sprinkle top with sugar to add a sweet crunch. 1. Heat: Heat oven to 400 degrees F. Line muffin pan with paper baking cups or lightly grease. 2. Drain: Drain and rinse blueberries in cold water; set aside. 3. Stir: Stir together water, oil, eggs and muffin mix until blended. Gently stir in blueberries. Fill muffin cups 2/3 full. For loaf, spread batter into lightly greased 8x4-inch loaf pan. Do not eat raw batter. 4. Bake: Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Yield: 12 Standard Muffins; Temperature: 400 degrees F; Bake Time: 18-22 minutes. Yield: 24 Mini Muffins; Temperature: 400 degrees F; Bake Time: 14-16 minutes. Yield: 8x4-inch Loaf Pan; Temperature: 350 degrees F; Bake Time: 48-52 minutes. High Altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tablespoons water. Wild Blueberry Scones: Heat oven to 350 degrees F. Whisk muffin mix, flour and baking powder in large bowl. Cut in butter. Whisk 1/2 cup cream and eggs together and add to dry mix. Combine until blended. Fold in blueberries. With floured hands, shape dough into 8 inches disk. Brush top with 2 Tbsp cream. Cut disk into 8 triangles and place 2 inches apart onto lightly greased or lined baking sheet. Bake 25-30 minutes. Cool and store in airtight container.