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Details
At Krusteaz, we love making new baking traditions—and delicious plant-based muffins are one of them. We spent a long time perfecting this mix, and it shows. Krusteaz Plant Based Blueberry Muffin Mix takes plant-based baking to an entirely new level of delectability—with a fluffy, moist texture and mouthwatering blueberry flavor. Use this mix to make a batch of 24 mini muffins, 12 standard muffins.
• PLANT BASED: Imagine a warm, delicious Krusteaz Blueberry Muffin fresh from the oven—and plant based. It’s the classic taste you love, powered by plant protein!
• 11 GRAMS OF PROTEIN: Each moist, blueberry-packed serving contains 11 grams of protein.
• EASY TO MAKE: Just add water and oil to the mix, and enjoy muffins in less than 30 minutes.
• MAKE IT YOUR OWN: Dial up the plant-based deliciousness by adding lemon zest to the mix or make a streusel topping with coconut oil, sugar, oats and cinnamon. With Krusteaz, one mix means endless possibilities.
• INGREDIENTS WE'RE PROUD OF: Krusteaz Plant Based Blueberry Muffin Mix is made with whole grains and no artificial flavors or colors, and (drum roll) there’s a can of real wild blueberries in every box!
Ingredients
Muffin Mix: Whole Wheat Flour, Sugar, Wheat Protein Isolate, Whole Grain Oat Flour, Leavening [sodium Aluminum Phosphate, Baking Soda], Chickpea Protein, Ground Flaxseed, Natural Flavor, Dextrose, Soybean Oil, Food Starch-modified, Salt, Citric Acid, Guar Gum. Blueberries: Blueberries, Water.
Directions
You Will Need: 3/4 cup water. 1/2 cup vegetable oil.
Directions:
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 together water, oil and muffin mix until blended. Do not over-mix. Batter will be thick. Gently stir in blueberries. Fill muffin cups 2/3 full.
3. Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.
12 Standard Muffins: 400 degrees F; 18-20 minutes.
24 Mini Muffins: 400 degrees F; 16-18 minutes.
Do not eat raw batter.
High Altitude (Over 5,000 Feet): Prepare as directed, adding an additional 2 tablespoons water.
Warnings
Contains: wheat. May contain soy, milk, eggs and tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 250
- Total Fat 2.5g4%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 500mg21%
- Total Carbohydrate 47g16%
- Dietary Fiber 4g16%
- Sugars 24g
- Protein 11g
Details
At Krusteaz, we love making new baking traditions—and delicious plant-based muffins are one of them. We spent a long time perfecting this mix, and it shows. Krusteaz Plant Based Blueberry Muffin Mix takes plant-based baking to an entirely new level of delectability—with a fluffy, moist texture and mouthwatering blueberry flavor. Use this mix to make a batch of 24 mini muffins, 12 standard muffins.
• PLANT BASED: Imagine a warm, delicious Krusteaz Blueberry Muffin fresh from the oven—and plant based. It’s the classic taste you love, powered by plant protein!
• 11 GRAMS OF PROTEIN: Each moist, blueberry-packed serving contains 11 grams of protein.
• EASY TO MAKE: Just add water and oil to the mix, and enjoy muffins in less than 30 minutes.
• MAKE IT YOUR OWN: Dial up the plant-based deliciousness by adding lemon zest to the mix or make a streusel topping with coconut oil, sugar, oats and cinnamon. With Krusteaz, one mix means endless possibilities.
• INGREDIENTS WE'RE PROUD OF: Krusteaz Plant Based Blueberry Muffin Mix is made with whole grains and no artificial flavors or colors, and (drum roll) there’s a can of real wild blueberries in every box!
Ingredients
Muffin Mix: Whole Wheat Flour, Sugar, Wheat Protein Isolate, Whole Grain Oat Flour, Leavening [sodium Aluminum Phosphate, Baking Soda], Chickpea Protein, Ground Flaxseed, Natural Flavor, Dextrose, Soybean Oil, Food Starch-modified, Salt, Citric Acid, Guar Gum. Blueberries: Blueberries, Water.
Directions
You Will Need: 3/4 cup water. 1/2 cup vegetable oil.
Directions:
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 together water, oil and muffin mix until blended. Do not over-mix. Batter will be thick. Gently stir in blueberries. Fill muffin cups 2/3 full.
3. Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.
12 Standard Muffins: 400 degrees F; 18-20 minutes.
24 Mini Muffins: 400 degrees F; 16-18 minutes.
Do not eat raw batter.
High Altitude (Over 5,000 Feet): Prepare as directed, adding an additional 2 tablespoons water.
Warnings
Contains: wheat. May contain soy, milk, eggs and tree nuts.
Common questions
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