There are 230 calories in one serve of Betty Crocker Wild Blueberry Premium Muffin Mix & Quick Bread Mix, 16.9 oz. Use the Nutrition Facts table below to see calories and nutrient values for per 100 gram and other weight quantities.
Nutrition Facts
Amount Per Selected Weight
-
Calories
288
-
Total Fat (g)
3 -
Saturated Fat (g)
1 -
Kilojoules
1205 -
Sodium (mg)
438 -
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
One serve of Betty Crocker Wild Blueberry Premium Muffin Mix & Quick Bread Mix, 16.9 oz is 0.50 each (80 grams) and contains 230 calories, 2.5g fat, 49g carbohydrates, and 3 grams of protein.
Betty Crocker’s home-baked muffins are a great meal, snack or even dessert! Also makes great bread!
Betty Crocker Wild Blueberry Premium Muffin Mix & Quick Bread Mix, 16.9 oz 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.
Other Info
Betty Crocker Wild Blueberry Premium Muffin Mix & Quick Bread Mix, 16.9 oz has 6 (Per 1/2 cup mix w/blueberries) servings per pack. 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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