Box Tops for Education. Artificially flavored. Can of real blueberries. Per 1/4 Cup Mix as Packaged: 110 calories; 0.5 g sat fat (0% DV); 180 mg sodium 7% DV); 13 g sugars. See nutrition facts for as prepared information. See bettycrocker.com/cakes for more tips & ideas! The Red Spoon Promise: The Red Spoon is my promise of great taste, quality, and convenience. This is a product you and your family will enjoy. I guarantee it. 1-800-446-1898 Mon.-Fri. 7:30 a.m.-5:30 p.m. CST. www.BettyCrocker.com. how2recycle.info. 100% recycled paperboard. Carbohydrate Choices: 1-1/2.

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.