Wild Blueberry Muffins
- Jazzmyne Buckels
- 4 minutes ago
- 1 min read
Growing up, I was obsessed with Jiffy Blueberry muffins and, truth be told, I still make them when I need a quick on-the-go breakfast. Then one day I wondered if I could recreate that same Jiffy flavor but with a gourmet bakery upgrade of wild blueberries. Wild blueberries are smaller, sweeter, and have more antioxidants, more fiber, and less water than their larger cousins. This makes them perfect for blueberry muffins that are meant to be more muffin than blueberry without losing their blueberry identity. Plus, my kids prefer the smaller ones rather than chomping down on the large chunks found in most bakeries. I experimented with using a mix of cornmeal and flour, but I still wasn't getting that nostalgic “Jiffy” flavor I wanted. Then, epiphany—why not just use Jiffy cornbread mix as a starter? And these perfectly soft, bakery-style blueberry muffins were born. So if you are like me, chasing a piece of your childhood with your recipes, this recipe definitely delivers!
Gourmet Mommie Tip#1:
Do not overmix the batter. Stir just until the wet and dry ingredients are combined to help keep the muffins soft and tender.
Gourmet Mommie Tip #2:
Add the frozen wild blueberries straight from the freezer—do not thaw them first. Fold them in gently and only until evenly distributed. Overmixing can cause the berries to bleed into the batter and turn it too purple.
Notes
1
Preheat Oven: Preheat the oven to 400°F. Line a large six-cup muffin pan with parchment muffin liners.
2
Combine Dry Ingredients: In a large bowl, whisk together the Jiffy Corn Muffin Mix, all-purpose flour, sugar, baking powder, and salt.
3
Combine Wet Ingredients: In a separate bowl, whisk together the eggs, evaporated milk, and vanilla extract. Stir together the melted butter and canola oil, then whisk into the wet ingredients along with a heavy drizzle of honey.
4
Make Batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the wild blueberries.
5
Fill Muffin Cups: Divide the batter evenly among the six prepared muffin cups, using approximately two large cookie scoops per muffin.
6
Bake Muffins: Bake at 400°F for 20–25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
Instructions
1 box Jiffy Corn Muffin Mix
¾ cup all-purpose flour
2½ tablespoons granulated sugar
½ teaspoon baking powder
½ teaspoon salt
2 eggs
½ cup evaporated milk
3 tablespoons melted butter
1 tablespoon canola oil
1–2 tablespoons honey
for a heavy drizzle
2 teaspoons vanilla extract
1 cup frozen wild blueberries
Gourmet Mommie
Jazzmyne Buckels
WILD BLUEBERRY MUFFINS
6 Servings
375 Calories / Serve
PREP
15 M
COOK
20-25 M
REST
5 M
TOTAL
45 M
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