Calories in Betty Crocker Muffin & Quick Bread Mix, Wild Blueberry

Calories in Betty Crocker Muffin & Quick Bread Mix, Wild Blueberry

There are 230 calories in one serve (0.5 each (80 grams) ) of Betty Crocker Muffin & Quick Bread Mix, Wild Blueberry. The Nutrition Facts panel below displays calories and nutrient information for per 100g and other amounts of Betty Crocker Muffin & Quick


Nutrition Facts

Amount Per Selected Weight
  • Calories 288
  • Total Fat (g) 3
  • Saturated Fat (g) 1
  • Kilojoules 1205
  • Sodium (mg) 0
  • Alcohol (g) 0
  • Cholesterol (mg) 0
  • Total Carbohydrate (g) 61
  • Dietary Fiber (g) 0
  • Sugars (g) 31
  • Protein (g) 4




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Food Details

On a per 100 gram basis, there are 288 calories, 4g protein, 3g fat, and 61g carbohydrates in Betty Crocker Muffin & Quick Bread Mix, Wild Blueberry.

Made with real Blueberries. Artificially flavored. Per 1/2 Cup Mixed as Packaged: 230 calories; 1 g sat fat (5% DV); 350 mg sodium (15% DV); 25 g total sugars. See nutrition facts for as prepared information. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. New look, same great taste. Betty’s Promise: With a century of Inspiring makers across the world. Betty Crocker encourages and empowers everyone – no matter their skill Level, gender or age – to share in the joy of homemade. From Betty’s test kitchens to yours. we promise great taste, quality and convenience. This is a product you and your family will enjoy. We guarantee it. 1-800-446-1898 BettyCrocker.com. The red spoon promise by Betty Crocker. BettyCrocker.com. how2recycle.info. Follow us for more great baking ideas!. Instagram (at)bettycrocker. 100% recycled paperboard.

Betty Crocker Muffin & Quick Bread Mix, Wild Blueberry Ingredients

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.

Food Notes

Bake: You Will Need: 2/3 cup water, 1/3 cup vegetable oil, 2 eggs. Muffin Instructions: (1) Heat oven as directed below. Place paper baking cups in muffin cups, or grease bottoms of each muffin cup. Drain Blueberries; rinse and set aside. (2) 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 as directed below or until golden brown and tops spring back when touched. Cool 5 minutes; loosen and carefully remove from pan. Muffin Size: 12 Regular; Oven Temperature: 425 degrees F for aluminum pan 400 degrees F 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 nonstick pan, Batter per muffin cup; About 1 tablespoons, Bake time 11 to 14 minutes. Muffin Size: 6 jumbo; Oven Temperature: 400 degrees F for aluminum pan 375 degrees F 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. Bake: You Will Need: 2/3 cup water, 1/3 cup vegetable oil, 2 eggs. Bread Instructions: (1) Heat oven to 375 degrees F. Grease bottom of 8×4- or 9×5-inch loaf pan. Drain Blueberries; rinse and set aside. (2) 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 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; carefully remove from pan. Cool completely. Do not eat raw muffin batter.

Contains wheat, egg, milk and soy ingredients.



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