Fill your home with the scent of freshly baked Krusteaz Wild Blueberry Muffins, then fill a plate and watch the blueberry deliciousness disappear. A can of sweet and juicy wild blueberries is included in every box to make these muffins bursting with blueberries. They’re so good that your family may want you to double the recipe.

• BLUEBERRY-PACKED DELICIOUSNESS: Once you embark on this wild blueberry adventure and experience an explosion of wild blueberry flavor in every delectable bite, you’ll see why Krusteaz is the #1 Premium boxed muffin mix brand in the United States.

• EASY TO MAKE: Drain and rinse blueberries in cold water, stir muffin mix together with water, oil, and eggs, fold in blueberries, and bake until golden brown.

• MAKE IT YOUR OWN: Use our Krusteaz Wild Blueberry Muffin Mix to make a batch of 24 mini muffins, 12 standard muffins or a blueberry-packed loaf. Get creative with mix-ins like tangy lemon or orange zest or add a crunchy brown sugar topping. With Krusteaz, one mix means endless possibilities.

• INGREDIENTS WE’RE PROUD OF: A can of real wild blueberries in every box takes our classic muffin mix to the next level. You’ll enjoy delicious muffins with a light, fluffy texture and no artificial flavors or colors.

• WHAT'S INCLUDED: Every order of this muffin mix includes one 17.1-ounce box with a shelf life of 548 days from production. Pick up an extra box to always keep Krusteaz on hand when you crave it!

Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Sugar, Partially Hydrogenated Soybean And Cottonseed Oils, Food Starch-modified. Contains 2% Or Less Of The Following: Salt, Dextrose, Baking Soda, Sodium Aluminum Phosphate, Nonfat Milk, Citric Acid, Sodium Stearoyl Lactylate, Guar Gum, Natural And Artificial Flavors (contains Milk Derivatives) Xanthan Gum.

You’ll need: 2/3 cup Water; 1/2 cup Vegetable oil; 2 Eggs. Tip: Before you bake, sprinkle top with sugar to add a sweet crunch. 1. Heat oven to 400 degrees F. Line muffin pan with paper baking cups or lightly grease. Drain and rinse blueberries in cold water; set aside. 2. Stir with a spoon. 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 loaf pan. 3. Bake until golden. 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: 9x5-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. Do not eat raw batter.