New look. Same great taste. Natural and artificial flavors. A family tradition since 1932. Can of wild blueberries inside. Per 1/4 Cup Mix as Packaged: 150 calories; 2 g sat fat (10% DV); 210 mg sodium (9% DV); 15 g sugars. Visit Krusteaz.com for tips & ridiculously delicious recipes. Family owned since 1932. Since we introduced our easy-as-pie crust mix in 1932, we've been finding delicious ways to bring people together. To this day, our family still loves creating mixes to make and share with the people you love. Stay in touch! M-F 7AM-4PM (PT) 1 (800) 457-7744. PO Box 88176 Seattle, WA 98138. Facebook. Instagram. Twitter. Pinterest. (Hashtag)Krusteaz. Partially produced with genetic engineering. Krusteaz.com. Carton made from 100% recycled paperboard. Minimum 35% post-consumer content. If life gives you the blues, add berries.

Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Sugar, Partially Hydrogenated Soybean And Cottonseed Oils, Food Starch-modified. Contains 2% Or Less Of The Following: Salt, Dextrose, Baking Soda, Sodium Aluminum Phosphate, Nonfat Milk, Citric Acid, Sodium Stearoyl Lactylate, Guar Gum, Natural And Artificial Flavors (contains Milk Derivatives) Xanthan Gum.

You’ll need: 2/3 cup Water; 1/2 cup Vegetable oil; 2 Eggs. Tip: Before you bake, sprinkle top with sugar to add a sweet crunch. 1. Heat oven to 400 degrees F. Line muffin pan with paper baking cups or lightly grease. Drain and rinse blueberries in cold water; set aside. 2. Stir with a spoon. Stir together water, oil, eggs and muffin mix until blended. Gently stir in blueberries. Fill muffin cups 2/3 full. For loaf, spread batter into lightly greased loaf pan. 3. Bake until golden. Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Yield: 12 Standard muffins. Temperature: 400 degrees F. Bake time: 18-22 minutes; Yield: 24 Mini muffins. Temperature: 400 degrees F. Bake time: 14-16 minutes; Yield: 9x5-inch Loaf pan. Temperature: 350 degrees F. Bake time: 48-52 minutes. High Altitude (Over 5,000 Feet): Prepare as directed, adding an additional 2 tablespoons water. Do not eat raw batter.