Jiffy Blueberry Muffin Copycat Recipes

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SIGNATURE BLUEBERRY MUFFINS



Signature Blueberry Muffins image

OK, this is easy, and made with mixes. But it's the only way I could get the exact flavor of the blueberry muffins at a popular restaurant in Knoxville. I don't know that this is their recipe, it's just what I came up with after much trial and error trying to duplicate their muffins.

Provided by Susan Feliciano @frenchtutor

Categories     Other Breakfast

Number Of Ingredients 7

1 package(s) jiffy corn muffin mix
1 1/4 cup(s) bisquick baking mix
1/3 cup(s) sugar
1 - egg
2/3 cup(s) milk
1 1/4 cup(s) fresh or frozen blueberries (more or less)
2 tablespoon(s) flour

Steps:

  • Preheat oven to 400 degrees. Grease 12 muffin cups, or line with paper baking cups.
  • Stir together Jiffy mix, Bisquick, and sugar. Toss blueberries in the 2 tablespoons flour, then add to the dry ingredients and mix well, distributing evenly. Make a well in the center.
  • Pour egg and milk into the well, then combine quickly with the dry ingredients. Do not over mix. Let batter rest 3 or 4 minutes, then stir again before filling muffin cups.
  • Fill greased or paper-lined muffin cups 2/3 full. I recommend the greased tins, because these like to stick to the paper, for some reason. Bake at 400 degrees for 18-21 minutes, or until golden brown.

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