Tag: Blueberry Muffin Mix

Blueberry Muffin Mix Recipe

Blueberry Cheesecake

(12 – 15 Servings)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 3/4 cup graham cracker crumbs
  • 3 Tbsp. sugar
  • 6 Tbsp. margarine or butter, softened

Filling

  • 2 pkgs. (8 oz.) cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp. lemon extract
  • 1 container (8 oz.) whipped topping, thawed
  • 1 jar (10 oz.) blueberry preserves
  • 2/3 cup fresh or frozen blueberries
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 375°F.

Combine crust ingredients until crumbly. Reserve 1 tablespoon of crumbs. Press remaining crumbs into bottom and slightly up sides of ungreased pie pan. Bake 7 – 10 minutes. Cool. For filling, beat cream cheese, powdered sugar and lemon extract until smooth. Fold in whipped topping. Set aside. Combine preserves and blueberries. Spread over cooled crust. Spread cream cheese mixture over blueberry mixture. Sprinkle with reserved crumbs. Chill before serving.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Muffin Mix Recipe

Blueberry Cream Cheese Cookies

(30 – 32 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 4 oz. cream cheese, softened
  • 1/2 cup margarine or butter, softened
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs
  • 3/4 cup flour
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Cream together cream cheese, margarine or butter and brown sugar. Add eggs. Blend well. Scrap bowl and add remaining ingredients. Mix until blended. Drop by teaspoon on baking sheet. Bake 14 – 16 minutes. Cool before removing from baking sheet.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Muffin Mix Recipe

Yummy Blueberry Muffins

(12 – 15 Muffins)

Ingredients:

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 4 oz. cream cheese
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp. vanilla extract
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Cut cream cheese into muffin mix. Add eggs, milk and vanilla. Blend well. Fill muffin cups 2/3 full. Bake 15-18 minutes.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry White Chocolate Macadamia Muffins

Blueberry White Chocolate
Macadamia Muffins

(6 – 8 Muffins)

Ingredients:

Muffins

  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 3 Tbsp. instant vanilla pudding mix
  • 1/4 cup white chocolate chips
  • 1/3 cup macadamia nuts, chopped
  • 1 egg
  • 1/4 cup milk

Frosting

  • 1/4 cup white chocolate chips
  • 1 tsp. milk
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pan or use paper baking cups.

For muffins, combine muffin mix, pudding mix, white chocolate chips and nuts. Add egg and milk. Stir until combined. Fill muffin cups 2/3 full. Bake 13 – 15 minutes. Remove from pan and cool slightly. For frosting, combine ingredients and microwave for 30 seconds; stir. Microwave for an additional 15 seconds. Stir until smooth. Drizzle over muffins.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Muffin Mix Recipe

Blueberry Scones

(8 Scones)

Ingredients:

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1/2 cup flour
  • 1/4 cup stick butter, cold
  • 1/2 cup sour cream
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 400°F. Grease a half sheet pan.

Combine muffin mix and flour. Slice butter into 1/2” pieces; cut into muffin mixture until it resembles small peas. Stir in sour cream. With floured hands, press mixture together to form a ball. On floured surface, knead 3 – 4 times. Roll out to a 6” circle and cut into 8 triangles. Place 2” apart on pan. Bake 18 – 20 minutes or until lightly browned. Cool.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Muffin Mix Recipe

Blueberry Cookies

(10 – 12 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. margarine or butter, melted
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 350°F.  Grease a baking sheet.

Combine ingredients.  Blend well.  Drop by teaspoon on baking sheet.  Bake 10 – 13 minutes.  Remove from baking sheet after 1 minute.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Lemon Poppy Seed Muffin

Blueberry Lemon Poppy Seed Muffins

(12 – 14 Muffins)

Ingredients:

Muffins

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1/4 cup instant lemon pudding mix
  • 1 Tbsp. poppy seeds
  • 1/2 cup milk
  • 1/2 tsp. lemon extract
  • 2 eggs

Glaze

  • 1/2 cup powdered sugar
  • 4 – 5 tsp. boiling water
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 400°F.  Grease muffin pans or use paper baking cups.

Combine muffin mixes and pudding mix.  Stir in remaining ingredients.  Fill muffin cups 2/3 full.  Bake 14 – 15 minutes.  Cool.  For glaze, combine ingredients.  Blend well.  Dip tops of muffins.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Muffin Mix Recipe

Berry Berry Coffee Cake

(12 – 15 Servings)

Ingredients:

Batter

  • 3 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 3 eggs
  • 1 cup milk
  • 1 can (21 oz.) blueberry pie filling

Topping

  • 1/2 cup brown sugar, firmly packed
  • 1/3 cup flour
  • 1/2 tsp. cinnamon
  • 2-1/2 Tbsp. margarine or butter, cold
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 400°F.  Grease a 13” x 9” pan.

Combine topping ingredients until crumbly.  Set aside.  For cake, combine muffin mix and pudding mix.  Add eggs and milk.  Blend well.  Spread half of batter in pan.  Spread pie filling over batter.  Spread remaining batter over filling.  Sprinkle topping over batter.  Bake 40 – 45 minutes.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Parfait Cups

Blueberry Parfait Cups

(Eight, 8 oz. Parfait Cups)

Ingredients:

Cake

  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 1 egg
  • 1/4 cup milk

Filling

  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1 cup milk
  • 1 cup sour cream
  • 1 container (8 oz.) whipped topping
  • 1-1/2 cup fresh blueberries
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 400°F. Grease an 8” square pan

Combine cake ingredients. Pour into pan. Bake 15 – 20 minutes or until lightly browned. Cool completely. For filling, combine pudding mix, milk and sour cream. Beat for 2 minutes on high. Refrigerate for 5 minutes or until set. Coarsely crumble cake. Layer half in bottom of parfait cups or 8 oz. glasses. Spoon half of pudding, whipped topping and berries over crumble. Repeat layers.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Lemon Biscotti

Blueberry Lemon Biscotti

(32 – 34 Pieces)

Ingredients:

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1/4 cup instant lemon puddng mix
  • 1/4 cup flour
  • 1/4 cup margarine or butter, softened
  • 2 eggs
  • white chocolate (optional)
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 375°F. Line baking sheet with parchment paper.

Combine muffin mixes, pudding mix, flour and margarine or butter. Add eggs and stir until blended. Divide in half and form each into 12” long by 2” wide strip. Place on baking sheet. Bake 20 – 25 minutes. Cool completely. On cutting board, cut diagonally into 3/4” thick strips. Place on sides on a parchment lined baking sheet. Bake an additional 7 – 10 minutes. Cool. Melt white chocolate and spread on tops (optional).

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Muffin Mix Recipe

Blueberry Coffee Cake

(9 – 12 Servings)

Ingredients:

  • 1 pkg “JIFFY” Blueberry Muffin Mix
  • 1/4 cup milk
  • 1 egg
  • 2 Tbsp. oil

Suggested Topping

  • 1 Tbsp. “JIFFY” Baking Mix
  • 1/4 cup brown sugar
  • 1/4 cup nuts, chopped
  • 1 tsp. cinnamon
  • 1 Tbsp. margarine or butter, softened
Printer friendly version

Blueberry Muffin Mix
Baking Mix

Directions:

Preheat oven to 350°F.  Grease an 8” square pan.  Blend ingredients.  Spread in pan, add topping (optional).  Bake 20 – 22 minutes or until lightly browned.  Serve warm.

For topping, combine dry ingredients. Cut in margarine or butter until crumbly.  Sprinkle on coffee cake batter and bake as directed.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Muffin Mix Recipe

Blueberry French Toast Bread Pudding

(9 – 12 Servings)

Ingredients:

Muffins

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 2 eggs
  • 1/2 cup milk

Custard

  • 3-1/2 cups half and half
  • 4 eggs
  • 3 egg yolks
  • 1/4 cup brown sugar, firmly packed
  • 1/2 cup maple syrup
  • 1/2 cup pecans, chopped and toasted
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 400°F. Grease muffin pans or use paper baking cups.

Prepare muffins as directed on package.    Bake 13 – 15 minutes. Cool completely and cut each into 8 pieces. Reduce oven temperature to 325°F. Grease a 9” square pan. Place muffin pieces in bottom of pan and set aside. For custard, heat half and half in sauce pan, just until boiling. Remove from heat. In separate bowl, whisk eggs, egg yolks, brown sugar and syrup. Whisk into half and half until blended. Pour over muffin pieces, pressing down to submerge all pieces. Let stand for 15 minutes. Sprinkle pecans over top. Bake 45 – 50 minutes or until firm. Serve warm with maple syrup. Sprinkle bacon over top (optional).

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Muffin Mix Recipe

Blueberry Lemon Poppy Seed Coffee Cake

(12 – 16 Servings)

Ingredients:

Coffee Cake

  • 4 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1 pkg. (3.4 oz) instant lemon pudding mix
  • 3 Tbsp. poppy seeds
  • 1-1/4 cups milk
  • 4 eggs

Filling

  • 1 pkg. (8 oz) cream cheese, softened
  • 1-1/2 cups powdered sugar
  • 1 egg

Glaze

  • 1-1/2 cups powdered sugar
  • 2 Tbsp. boiling water
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 12 cup Bundt pan.

For filling, combine cream cheese and powdered sugar. Add egg, beat until creamy and set aside.  For coffee cake, combine muffin mix, pudding mix and poppy seeds.  Add milk and eggs.  Blend well.  Pour half of batter into pan and spoon filling over batter in pan.  Pour remaining batter over filling.  Bake 48 – 52 minutes or until toothpick inserted in center comes out clean.  Cool until just warm and remove from pan.  For glaze, combine ingredients and mix well.  Drizzle over warm cake.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Muffin Mix Recipe

Blueberry Pancakes or Waffles

(6 – 8 Pancakes or Three 7" Waffles)

Ingredients:

  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 1 egg
  • 1/3 cup milk or water
Printer friendly version

Blueberry Muffin Mix

Directions:

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. For pancakes, use 1/4 cup batter. When pancakes bubble around edge, turn.  Pancake is done when bottom is lightly browned.  For waffles, use 3/4 cup batter.  Cook until steaming stops.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Lemon Blueberry Muffin Bread

Lemon Blueberry Muffin Bread

(1 Loaf)

Ingredients:

Bread

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1/2 cup flour
  • 1 tsp. lemon zest
  • 3 eggs
  • 1/2 cup heavy whipping cream
  • 1 tsp. vanilla extract
  • 1/4 cup margarine or butter, melted

Glaze

  • 1 cup powdered sugar
  • 2 Tbsp. margarine or butter, melted
  • 1 Tbsp. lemon juice
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 325°F. Grease a 9” x 5” loaf pan.

For bread, combine muffin mixes, flour and lemon zest. In separate bowl, whisk eggs, cream, vanilla and margarine or butter. Add to muffin mixture until combined. Pour into pan. Bake 48 – 52 minutes or until toothpick inserted in center comes out clean. Cool in pan for 2 – 3 minutes. Remove bread from pan and place on wire rack. For glaze, combine ingredients until smooth. Drizzle over bread.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Muffins

Blueberry Muffins

(Yield 5 – 8 Muffins Depending on Size)

Ingredients:

  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 1 egg
  • 1/4 cup milk
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 400°F.  Grease muffin pan or use paper baking cups. 

BLEND ingredients.  Batter will be slightly lumpy.   

FILL muffin cups 2/3 full. 

BAKE 13 – 15 minutes or until lightly browned.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Blueberry Muffin Mix Recipe

Blueberry Cream Cheese Coffee Cake

(20 – 24 Servings)

Ingredients:

Coffee Cake

  • 3 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1 pkg. (3.4 oz) instant vanilla pudding mix
  • 1 cup milk
  • 3 eggs

Filling

  • 1-1/2 cups powdered sugar
  • 1 pkg. (8 oz) cream cheese, softened
  • 1 egg

Frosting

  • 1-1/2 cups powdered sugar
  • 4 oz cream cheese, softened
  • 1 tsp. vanilla extract
Printer friendly version

Blueberry Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 13” x 9” pan.

For coffee cake, combine muffin mixes and pudding mix. Add milk and eggs. Blend well and set aside. For filling, combine powdered sugar with cream cheese. Blend until smooth. Add egg and beat until creamy. Pour half of batter into pan. Spoon filling over batter; pour remaining batter over filling. Bake 40 – 45 minutes or until toothpick inserted into center comes out clean. Combine frosting ingredients. Mix well. Pipe or spread over cake.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.