Krusteaz Gluten Free Blueberry Muffin Mix

15.7 oz

$4.45 each($0.28 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

When it comes to pastries, it’s hard to find a more certified classic than the blueberry muffin. When making a gluten free option, we made sure it was the same moist, incredible tasting treat we’re all used to. Krusteaz Gluten Free Blueberry Muffins are the top of the muffin game and so easy to make. Simply add milk, butter and eggs to the mix and have mouth watering blueberry muffins after baking for about 20 minutes. Krusteaz Gluten Free Blueberry Muffin Mix comes in a 15.7-ounce box—and has no artificial flavors and no artificial colors.

Highlights

Nutrition Facts
About 6 servings per container
Serving Size
2.00 muffins
- Amount Per Serving
  Calories
  250
- % Daily Value^*
- Total Fat
  1g
  1%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  500mg
  22%
- Total Carbohydrate
  58g
  21%
- Dietary Fiber
  2g
  7%
- Total Sugars
  32g
- Includes Added Sugars
  31g
  62%
- Protein
  2g
- Vitamin D
  0mcg
  0%
- Calcium
  50mg
  4%
- Iron
  0.5mg
  2%
- Potassium
  60mg
  0%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Muffin Mix: Sugar, Brown Rice Flour (Rice Flour, Stabilized Rice Bran with Germ), Rice Flour, Food Starch-Modified, Soybean Oil, Arabic Gum, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Natural Flavor, Salt, Tapioca Starch, Guar Gum, Xanthan Gum, Citric Acid. Blueberries: Blueberries, Water.
Allergens and safety warnings
May contain milk, soy.
You will need: Milk (or cashew or almond milk) 3/4 cup; 3 eggs; butter, melted (or vegetable or coconut oil) 1/2 cup. Tip: For lemon blueberry muffins, add 1 tablespoon finely grated lemon zest. 1. Heat: Heat oven to 375 degrees F line muffin pan with paper baking cups or lightly grease. 2. Drain: Drain and rinse blueberries in cold water; set aside. 3. Stir: Stir together milk, eggs, melted butter and muffin mix gently, just until blended. Gently fold drained blueberries into batter. Fill muffin cups 3/4 full. Do not eat raw batter. 4. Bake: Bake as directed below or until golden brown around edges. Cool 2 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Yield: 12 Standard muffins; 375 degrees F temperature; 19-21 minutes bake time. Yield: 24 mini muffins; 375 degrees F temperature; 16-18 minutes bake time. High altitude (over 5,000 feet): Prepare as directed, adding 2 tbsp cornstarch and an additional 1 tbsp milk.