Jiffy® Blueberry Muffin Mix
JIFFY Blueberry Muffin Mix bakes into a moist, delicious muffin, with an abundance of blueberry-flavored bits. This summertime favorite is a staple in any pantry and makes great pancakes & waffles. Use our mix to create one of our many delicious JIFFY recipes, or your own signature treat with your family. BLUEBERRY COFFEE CAKE - 9-12 Servings CAKE: 1 pkg. JIFFY Blueberry Muffin Mix, 1/2 cup milk, 1 egg, 2 Tbsp. oil. TOPPING: 1 Tbsp. JIFFY Baking Mix, 1/4 cup firmly packed brown sugar, 1/4 chopped nuts, 1 tsp. cinnamon, 1 Tbsp. softened margarine or butter. PREHEAT oven to 350°F. GREASE 8x8 pan. STIR ingredients together. Spread in pan. ADD topping. BAKE 20-22 minutes or until lightly browned. SERVE warm. BLUEBERRY PANCAKES OR WAFFLES: 6-8 pancakes or Three 7 waffles 1 pkg. JIFFY Blueberry Muffin Mix, 1 egg, 1/3 cup milk or water. PREHEAT griddle or waffle iron to medium heat (350°F to 375°F) or as manufacturer directs. Griddle/waffle iron is ready when a few drops of water sizzle and disappear. GREASE lightly. COMBINE ingredients until large lumps disappear. PANCAKES: Use 1/4 cup batter. When pancakes bubble around the edge, turn. Pancake is done when bottom is lightly browned. WAFFLES: Use 3/4 cup better. Cook until steaming stops.
- Makes great pancakes or waffles!
- Just add egg and milk
- Easy blueberry coffee cake recipe on box
Wheat Flour, Sugar, Animal Shortening (Lard, Hydrogenated Lard, Tocopherols Preservative, BHT Preservative, Citric Acid Preservative), Dextrose, Contains Less Than 2% of Each of the Following: Salt, Baking Soda, Palm Oil, Sodium Aluminum Phosphate, Monocalcium Phosphate, Fructose, Food Starch-modified, Natural and Artificial Flavors, Tricalcium Phosphate, Citric Acid, Blue 2 Lake, Red 40 Lake, Wheat Starch, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Silicon Dioxide
Contains Wheat and Their Derivatives,Other gluten Containing Grain and Gluten Containing Grain Products.
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