Honeyville's Wild Blueberry Muffin Mix is unequaled in quality and home baked goodness. We believe that the uniqueness of our gourmet mixes comes, in part, from the special soft pastry and cake flour that we use. These custom milled flours have been developed and milled exclusively for our premium mixes by using specific varieties of selected high altitude wheat which has been identity preserved to ensure unparalleled flavor and freshness. Treat yourself and your family to a taste of homemade goodness like no other. Our Wild Blueberry Muffins bake up moist and delicious every time and is an excellent source of calcium. Each carton contains the dry mix and a can of blueberries. Honeyville Wild Blueberry Muffin Mix is the finest when it comes to great tasting muffins. Try one of our amazing mixes today!
Shelf-Life: Wild Blueberry Muffin Mix will store for 1 to 3 years in a sealed plastic bag within a 7.5 inch by 6 inch box under ideal storage conditions (cool, dry place).
Instructions: Stir water, egg and muffin mix together in medium bowl. Stir in blueberries provided. Fill muffin cups 2/3 full and bake for 15 to 18 minutes or until light golden brown. Allow to cool for 5 minutes and serve.
Uses: Makes delicious wild berry muffins and jumbo muffins.
Packaging: Wild Blueberry Muffin Mix is packaged in a box and weighs approximately 1 pound. A case contains 12 boxes and weighs 12 pounds. Each box makes 12 muffins or 6 jumbo muffins.
Ingredients: Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour and Ascorbic Acid as a dough conditioner, Sugar, Partially Hydrogenated Soybean and Cottonseed Oil, Calcium Sulfate, Modified Food Starch, Salt, Sodium Aluminum Phosphate, Sodium Bicarbonate, Dextrose, Sodium Stearoly Lactylate, Enzyme-modified Soy Lecithin, Natural and Artificial Flavors.
Allergen information: Contains wheat and soy. This product is produced on equipment that processes products containing milk, soy, wheat, egg, peanut, and tree nuts.
This is my very FAVORITE Honeyville product. Hands down! I make this with egg beaters and follow the rest of the recipe. My rating is based on cooking this in a 9X13 cake pan. I spray the pan with Pam.Review by Margaret
It's perfectly moist but not too much. Just PERFECT! It's not too dry. It's PERFECT.
Follow the recipe and pour into the pan.
For the blueberries...Drain and rinse them in a colander. Be VERY gentle in handling them. They will crush quite easily.
You can either gently place these on top of the mix in your caking pan. Then cook them. You can GENTLY press them into the mix. You could stir them into the mix. I don't recommend this way because the blueberries crush so easily.
One of the easiest methods to telling when the muffins are done is look for a golden brown color. The top may show signs of cracking. This is quite normal but doesn't affect at all. You want to check for doneness by poking a knife in clean. It should be clean when you pull it out.
These keep in the fridge for several days if they last long! Make sure you wrap quite snugly in plastic. Enjoy!