Wheat Flour (unbleached Wheat Flour, Malted Barley Flour), Sugar, Fructose, Natural Flavor (with Milk), Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate), Salt.

You will need: 1 Cup Blueberries (fresh or frozen). 1 Large Egg (slightly beaten). 2/3 Cup Milk (5 fl oz) . 1/3 Cup Vegetable Oil. Directions: (About 6 servings) 1. Pre-heat oven to 400 degrees F. Lightly grease muffin pan. 2. Mix contents of pouch with milk, oil and egg by hand for 3-4 minutes or until all dry ingredients are wet, Fold blueberries gently into batter (if frozen, do not thaw). 3. Spoon batter into prepared muffin pan. Divide batter evenly amongst 12 cups. Concord's Tip: For a delicious, sweet muffin top, sprinkle coarse sugar on top of muffin batter after step 3, before baking. 4. Bake at 400 degrees F for 13 - 15 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Loosen muffins with knife or metal spatula before removing from pan. Cool completely before serving. Muffin Size: 28 mini muffins; 400 degrees F temperature; 9 - 11 minutes Baking time. Muffin size: 12 standard muffins; 400 degrees F temperature; 13 - 15 minutes baking time. Muffin size: 6 jumbo muffins; 400 degrees F temperature; 19 - 21 minutes baking time. High altitude baking (over 3,500 feet): add 2 teaspoons of flour and 2 teaspoons of water into the mix.