Jiffy Blueberry Muffin Copycat Recipes

DUNKIN DONUTS BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F . Line a 12-cavity muffin pan with muffin liners (or spray with a non-stick spray). Set aside.
• In a large bowl, add in flour, baking soda, baking powder, and salt. Whisk to combine.
• In another bowl, add in butter, granulated sugar, and brown sugar. Use a stand mixer or handheld mixer to cream the butter and sugars on high-speed until smooth.
• Turn the mixer speed to medium speed, then mix in the eggs until combined. Add in yogurt and vanilla extract and beat again until combined.
• Turn the mixer to low speed, then pour in the milk. Once combined, slowly add in the dry ingredients into the wet ingredients. Mix until combined, then turn off the mixer and fold in the blueberries. Your batter will be thick - this is normal!
• Pour the batter into the prepared muffin tin (make sure it's filled to the top) and top with extra granulated sugar. (If you want to add the streusel topping, mix all of the cinnamon streusel ingredients together and top each muffin batter with the streusel mix).
• Bake for 4-6 minutes at 425°F, then turn the oven temperature down to 350°F. Continue to bake for an additional 20-22 minutes, or until a toothpick inserted in the center comes out clean.
• Take the muffin tin out from the oven, but let the blueberry muffins stay in the tin for 5-7 minutes, then transfer to a wire rack to finish cooling.
• That's it! You've just made your very own copycat Dunkin Donuts blueberry muffins! To store, transfer the muffins to an airtight container and keep at room temperature for 2-3 days, or up to 1 week in the refrigerator. ENJOY!

COPYCAT COSTCO™ BLUEBERRY MUFFINS

Steps:

• In a large bowl or stand mixer, beat together eggs, milk, butter, cake mix, pudding mix and sour cream. Fold in blueberries.
• Spoon into a Texas (jumbo) muffin tin, lined with large parchment lotus cups. For best results, fill each cup nearly to the top. To add the optional streusel topping, combine butter, sugar and flour with a fork and sprinkle evenly on top of muffin batter before baking.
• Bake at 350°F for 45-50 minutes. Allow to cool slightly, if desired.

JIFFY BLUEBERRY MUFFIN COPYCAT RECIPE

Steps:

• Place a rack in the center of your oven. Preheat the oven to 425 degrees Fahrenheit 20 minutes before baking your muffins. Line a 12-count muffin pan with liners and spray with baking spray.
• In a large bowl, whisk together flour, baking powder, salt, and dried blueberries. Set aside.
• In a medium bowl, whisk the wet ingredients and sugar together (sugar, vegetable oil, egg, and milk).
• Pour the wet ingredients into the dry and mix until just combined. Your batter can have a few streaks of flour-be careful not to overmix at this stage. The batter will be very thick.
• Fill your muffin cups about ¾ full.
• Bake the muffins for 5 minutes at 425. Then, reduce the temperature to 350 and continue baking for 14-18 additional minutes. Do not remove the muffins from the oven when you lower the temperature. Cool muffins in the pan for 5 minutes before removing to cool completely on a wire rack.

BLUEBERRY MUFFINS

Steps:

• Directions Step 1 Preheat oven to 400°F. Grease muffin pan or use paper baking cups. Step 2 Stir ingredients together. Batter will be slightly lumpy. Step 3 Fill muffin cups 2/3 full. Step 4 Bake 13 - 15 minutes or until lightly browned.

JIFFY CORN MUFFIN MIX COPYCAT

Steps:

• Combine first 5 ingredients in a bowl, mix well.
• Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
• If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
• To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray.
• OPTIONAL: To mix, add any combination of optional ingredients you prefer.
• Combine mix with egg and milk, mixing well.
• Fill muffin pan 1/2 full, bake for 15-20 minutes.