Augason Farms Blueberry Muffin Mix is simple to make, and it's full of flavorful blueberry bits. A baking classic with a touch of homemade goodness, these muffins are a welcome treat with the sweet taste of just picked blueberries. The tantalizing smell of baking muffins makes for a happy day, anytime. Consider baking them for everyday treats, as well as for long term food storage.
- 10 year shelf life*
- 40 servings per can
- 3 lb 8 oz, institutional size (#10) can
- Easy to prepare, just add water
- For emergency food storage, camping or everyday use
* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).
Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
Blueberry Lemon Coffee Cake
2 1/4 cups Augason Farms Blueberry Muffin Mix
1/3 cup water
1 egg
1/2 cup lemon yogurt
3 tablespoons packed brown sugar
2 tablespoons all-purpose flour
3 tablespoons butter or margarine, cold
Cake: In medium bowl, blend together muffin mix, water, yogurt. Spoon batter into lightly greased 8x8x2” pan.
Topping: In a small bowl, mix together brown sugar and all-purpose flour. Cut in butter with fork or pastry blender until mixture resembles size of small peas. Sprinkle topping over batter. Bake at 350°F for 30-35 minutes. Yield: 16 – 2” squares.
Creamy Blueberry Lemon Bars
Crust:
3 1/4 cups Augason Farms Blueberry Muffin Mix
1/2 cup butter or margarine, softened
Filling:
3/4 cup vanilla pie filling
1 cup (8 ounce package) cream cheese, softened
1 cup sugar
1 cup Augason Farms Spiff-E-Whip – prepared & whipped to stiff peaks
Crust: In medium bowl, mix together muffin mix, and butter or margarine until crumbly. Press into lightly greased 9x13” pan. Bake at 350°F for 15 to 20 minutes or until light golden brown. Cool.
Filling: Spread pie filling over crust. Using an electric mixer, blend cream cheese and sugar on medium speed for 1 minute. Scrape bowl. Continue mixing on medium speed for 1 minute. Add whipped topping. Change to low speed and mix 1 minute. Spread evenly over pie filling. Refrigerate 2 hours or until set before serving. Yield: 24 – 2” squares.
