Fresh, fluffy blueberry muffins have never been easier. Just add water, oil and eggs, bake and enjoy! With Betty Crocker Wild Blueberry Muffin & Bread Mix, a home-baked blueberry sensation is just minutes away. Use the baking mix as is for an easy breakfast or snack or explore Betty Crocker recipes for a new take on this classic treat to fill your home with the delicious scent of blueberry muffins.

For more than a century, Betty Crocker has been a popular creator of simple, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find that same simple goodness — those same products you grew up with — on grocery shelves around the world.

• CLASSIC MUFFIN MIX: Wild blueberry muffins are home-baked treats that are quick and portable for families on the go

• QUICK AND EASY: Just add a few simple ingredients, bake and enjoy

• ENDLESS OPTIONS: Perfect as a muffin mix, a dessert bread mix or a base ingredient for other Betty Crocker dessert recipes

• INGREDIENTS: No artificial colors

• A TRUSTED FAVORITE: Betty Crocker brings you the same fresh-baked favorites you've known and loved all your life

• BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker; Download the Box Tops App to learn more & start earning cash for your school or a school in need

Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Canned Wild Blueberries (blueberries, Water, Liquid Sugar), Sugar, Corn Syrup, Palm Oil, Modified Corn Starch, Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Salt, Corn Starch, Monoglycerides, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor

You Will Need: 2/3 cup water; 1/3 cup vegetable oil; 2 eggs. Muffin Instructions: 1. Heat: Heat oven as directed below. Place paper baking cups in muffin cups, or grease bottoms heat of each muffin cup. Drain blueberries; rinse and set aside. 2. Stir: Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. Divide batter among muffin cups. 3. Bake: Bake as directed below or until golden brown and tops spring back when touched. Cool 5 minutes; bake loosen and carefully remove from pan. Muffin Size: 12 regular. Oven Temperature: 425 degrees F for aluminum pan; 400 degrees F for nonstick pan. Batter Per Muffin Cup: About 3 tablespoons. Bake Time: 15 to 20 minutes. Muffin Size: 48 mini. Oven Temperature: 425 degrees F for aluminum pan; 400 degrees F for nonstick pan. Batter Per Muffin Cup: About 1 tablespoons. Bake Time: 11 to 14 minutes. Muffin Size: 6 jumbo. Oven Temperature: 425 degrees F for aluminum pan; 375 degrees F for nonstick pan. Batter Per Muffin Cup: About 1/3 cup. Bake Time: 22 to 26 minutes. High Altitude (3500-6500 ft): Stir 1 Tbsp all-purpose flour into dry muffin mix. Bread Instructions: You Will Need: 1/2 cup water; 1/4 cup vegetable oil; 2 eggs. Bread Instructions: 1. Heat: Heat oven to 375 degrees F. Grease bottom of 8x4- or 9x5-inch loaf pan. Drain heat Blueberries; rinse and set aside. 3. Stir: Stir muffin mix, water, oil and eggs in medium bowl just until blended (batter will be lumpy). Gently stir in blueberries. Pour into pan. 3. Bake: Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully bake remove from pan. Cool completely. Do not eat raw muffin batter.