This Jiffy blueberry muffin copycat recipe is everything you love about the classic muffin mix, minus all the unnecessary additives. No food dye, stabilizers, or unpronounceable ingredients in this recipe. Using sweetened dried blueberries means you can make your muffin mix in advance! These blueberry muffins are sweet and tender and will make the perfect addition to your breakfast or brunch spread.
Recently, Matthew issued me a baking challenge. He wanted me to come up with a basic blueberry muffin recipe. The catch... he wanted it to be similar to his favorite Jiffy blueberry muffin mix. Needless to say, I had my work cut out for me! I think this recipe is even better than the box mix, and you can even mix the dry ingredients beforehand, so it's instantly ready. Without all the additives, I call this a definite win!
Why you'll love this recipe
Taste & Texture: This Jiffy blueberry muffin copycat recipe is everything you love about the box mix... but better! These muffins are deliciously sweet thanks to granulated sugar and sweetened blueberries. They have a moist crumb with a chewy texture.
Level of Difficulty: These blueberry muffins are easy to make. The recipe has only eight ingredients—most of which you probably already have in your kitchen. You only need two bowls for mixing and a muffin pan.
Key ingredients and why we use them
- Dried Blueberries: I opted for sweetened dried blueberries for the extra boost of sweetness. I like dried blueberries because you can mix them with the dry ingredients ahead of time. Then just put everything in a ziptop bag, and you have your own shelf-stable version of Jiffy muffins.
- Vegetable Oil: Feel free to substitute canola oil or any other neutral-flavored oil in this recipe.
- Milk: I typically use whole milk when baking, but feel free to use 2% or 1% milk as well. I would not recommend skim-milk because it has no fat.
- Baking Powder: Make sure your powder is not past its expiration date. Baking powder that has been sitting around for too long will not give your baked goods a proper rise.
Frequently asked questions
Do I need to use muffin liners?
No! I like to use muffin liners to cut down on clean-up time after baking. In addition, if you're baking for others, liners can be more hygenic. It's truly a personal preference though. If you opt for no liners, make sure you spray your muffin pan thouroughly with baking spray beforehand.
Can I substitute fresh or frozen blueberries?
Absolutely! The dried blueberries give you the closest version of a true blueberry muffin. However, using fresh or frozen is totally acceptable. Use the same amount (¾ cup) in the batter. A trick I like to use to rinse the frozen blueberries under cold water and then pat them dry. This will prevent some of the juice from bleeding out into the muffin. This step is purely for aesthetic purposes—it doesn't affect the taste at all.
What if the batter isn't enough for 12 muffins?
Not a problem—trust me, we've all been there! You are scooping out your muffin batter, and suddenly you realize... it isn't going to be enough for all 12 muffins. What do you do? Don't fret. This happens to me all the time. Simply fill up what you can, and then pour a little water (⅓ full) into each remaining muffin cavity. This will help prevent the pan from warping in the oven.
HEATHER'S HELPFUL HINT
You can rehydrate your blueberries if you want a juicier berry in your muffin. Simply combine them with 1 cup of water. Bring mixture to a boil on the stove. Reduce to simmer and cook until the liquid is absorbed. Remove pot from heat and let cool.
Step-by-step: how to make this Jiffy blueberry muffin copycat recipe
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. I like to use an ice cream scooper to ensure that each muffin is close to the same size. This helps with even baking times.
Bake the muffins for 5 minutes at 425. Then, reduce the temperature to 350 and continue baking for 14-18 additional minutes
Make ahead and storage tips
- Feel free to mix your dry ingredients in advance with the dried blueberries. You can see that I did this in the picture below. Make sure you write out the additional ingredients you'll need along with baking times. Then you've got a "grab and go" muffin mix at the ready!
- For best taste, muffins can be stored in a sealable container or resealable plastic bag for up to two days at room temperature or a ween in the refrigerator. Add a layer of paper towel to the container to absorb excess moisture and keep your muffins fresher.
- If you plan to freeze your muffins, do so the same day you bake them. Wrap muffins individually in plastic wrap and place in a resealable plastic bag with the date on it. Store muffins in the freezer for up to three months.
There are a number of different ways to switch up this recipe according to your taste!
- Try sprinkling a little Turbinado sugar on the top of your muffins before baking. This will give the muffins a sweet and crystalized appearance after baking.
- Not a fan of blueberries? You can leave them out of this recipe. Or you can replace them with another dried fruit. I think cranberries would be delicious!
- These air fryer blueberry muffins are a healthy option at 121 calories apiece. And who would have thought you could cook muffins in your air fryer?!
Try these other muffin recipes
Did you make this recipe? First, let me say THANK YOU for giving it a try! Please leave us a rating and leave any feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and what didn’t — with a recipe! Be sure to check out some of our other recipes linked below!
Jiffy Blueberry Muffin Copycat Recipe
- 12-count muffin pan
- muffin liners
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¾ cup dried blueberries sweetened
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 1 large egg room temperature
- ⅓ cup milk room temperature
- 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.
Notes and Tips
- I like to use an ice cream scooper to fill my muffin pans. This ensures that each muffin gets an equal amount of batter. It's also much less messy.
- Be sure to use baking spray (which includes flour) to coat your muffin pan. I like to use Baker's Joy or PAM Baking Spray with Flour.