Jiffy Blueberry Muffin Copycat Recipe

Name: Jiffy Blueberry Muffin Copycat Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ¾ cup sweetened dried blueberries; ¾ cup granulated sugar; ⅓ cup vegetable oil; 1 large egg, room temperature; ⅓ cup milk, room temperature

by Elsie Rol

Published on: July 17, 2025

Freshly baked Jiffy blueberry muffin copycat on a dark countertop

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Nothing beats the comfort of a warm muffin fresh from the oven and this Jiffy Blueberry Muffin Copycat Recipe delivers all the nostalgic flavor of the boxed mix, but with fresher ingredients and zero preservatives. It’s soft, slightly sweet, and packed with bursts of blueberry in every bite.

This version keeps the simplicity of the original but skips the additives. You’ll get the same golden tops, moist crumb, and classic flavor only better. If you love the convenience of a mix but crave something homemade, this easy recipe is the upgrade you didn’t know you needed.

Why You’ll Love This Jiffy Blueberry Muffin Copycat Recipe

Quick & Easy: One bowl, no mixer, and minimal prep. These muffins come together in less time than it takes to preheat your oven.
Simple Ingredients: Made with pantry staples flour, sugar, oil, milk, and dried blueberries. No strange additives or artificial colors.
Better Than the Box: Same tender texture and flavor you love from Jiffy, but cleaner and fresher. No food dyes. No stabilizers.
Perfect for Busy Mornings: Bake a batch ahead and enjoy grab-and-go breakfasts or lunchbox treats all week.
Kid-Approved, Parent-Friendly: Soft, sweet, and satisfying. These muffins win over picky eaters and health-conscious parents alike.

What sets this copycat apart is how closely it matches the Jiffy original moist crumb, golden top, and blueberry bursts but with more control over ingredients and a fresher finish. It’s comfort food without the compromise.

What You’ll Need to Make These Muffins

This recipe keeps things simple. No mixes, no preservatives just a handful of ingredients that work together to make something soft, slightly sweet, and packed with blueberry flavor.

Ingredients for Jiffy blueberry muffin copycat recipe laid out on a dark stone countertop

Dry:

1½ cups all-purpose flour
Standard flour gives structure. Use a spoon to fill your cup, then level it off—no packing.
2 teaspoons baking powder
This helps the muffins rise and stay fluffy. Double-check it’s fresh.
½ teaspoon salt
Just enough to sharpen the sweetness and keep things balanced.
¾ cup sweetened dried blueberries
These mimic the boxed mix’s texture but taste better and store well.

Wet:

¾ cup sugar
It’s not overly sweet just enough to bring out the berries.
⅓ cup vegetable oil
Keeps the crumb soft and tender without adding flavor.
1 large egg, room temperature
Helps everything hold together while adding moisture.
⅓ cup milk, room temperature
Whole milk works best, but 2% will do. Cold milk will tighten the batter, so give it time to warm up.

A Few Notes on Substitutions

Fresh or frozen blueberries: You can swap these in if you don’t have dried, but toss them in a little flour first to keep them from sinking.
Oil vs. Butter: Oil gives a softer crumb and is easier to work with. If you prefer butter, go ahead melt it first and cool slightly.
Dairy-free: Oat milk or soy milk works if needed. Just avoid thin options like almond or rice milk they’ll change the texture.
Gluten-free: A 1:1 baking blend works here, but the muffins may be a bit more delicate. Let them cool fully before removing from the pan.

This recipe doesn’t need a mixer. Just grab two bowls and a whisk, and you’re good to go.

How to Make This Jiffy Blueberry Muffin Copycat Recipe

These muffins are simple, but the steps matter. Take your time, and don’t rush the mixing gentle hands make better muffins.

1. Preheat and Prep the Pan

Set your oven rack in the center position. Preheat the oven to 425°F (218°C). While it heats, line a standard 12-cup muffin tin with paper liners. Lightly spray the liners with baking spray to prevent sticking.

2. Mix the Dry Ingredients

In a large mixing bowl, combine the flour, baking powder, salt, and dried blueberries. Stir with a whisk to distribute everything evenly. Coating the berries in flour helps keep them from sinking during baking.

3. Whisk the Wet Ingredients

In a separate bowl, whisk together the sugar, oil, egg, and milk. Stir just until smooth and fully combined. Make sure your ingredients are at room temperature cold eggs or milk can make the oil seize or thicken unevenly.

4. Combine Wet and Dry

Pour the wet mixture into the dry bowl. Use a spatula or wooden spoon to gently fold them together. Stop once you no longer see dry flour don’t overmix. The batter should be thick and a bit lumpy, not smooth.

Tip: Overmixing makes muffins dense or chewy. It’s better to see a few streaks of flour than to stir too long.

5. Fill the Muffin Cups

Scoop the batter into your prepared pan, filling each cup about ¾ full. A cookie scoop or large spoon works well for this. If you only get 10 or 11 muffins, that’s fine don’t try to stretch the batter too thin.

Muffin tin filled with blueberry muffin batter ready for baking

6. Bake in Two Stages

Place the muffin tin in the oven.

Bake for 5 minutes at 425°F, then without opening the oven, reduce the heat to 350°F (177°C) and continue baking for 14–18 minutes.
They’re done when the tops are golden and a toothpick inserted in the center comes out clean.

Why two temperatures? The hotter start helps the muffins rise quickly, giving you taller, rounded tops.

7. Cool Before Serving

Let the muffins sit in the pan for 5 minutes, then transfer them to a wire rack. Let them cool completely or at least until they’re warm but safe to eat.

When done right, the tops will be lightly crisp, the insides tender, and the blueberries evenly dispersed throughout. It’s a homemade win that still captures that boxed-mix charm.

5. Pro Tips & Troubleshooting

These muffins are simple to make, but a few smart techniques can take them from decent to bakery-level. And if something goes wrong, don’t worry there’s a fix for that too.

Expert Tips for Better Muffins

Use room temperature ingredients
Cold eggs or milk can cause the batter to clump or bake unevenly. Let them sit out for 15–20 minutes before starting.
Coat blueberries in flour
A light dusting of flour keeps dried (or fresh) blueberries from sinking to the bottom of the muffins as they bake.
Start hot, then reduce heat
That first 5-minute blast at 425°F gives your muffins tall, domed tops. Dropping the temp helps cook them through without drying out.
Don’t overmix
Once the wet and dry ingredients are combined, stop stirring. A few lumps are fine. Overmixing leads to dense, chewy muffins.
Use baking spray even with liners
Muffins sometimes stick to paper liners. A quick spritz ensures easy removal, especially if you’re not using a lot of fat in the recipe.

Common Mistakes to Avoid

Flat or sunken muffins?
Your baking powder might be expired. Replace it every 6 months for best results.
Dry or tough texture?
You may have overmixed the batter or overbaked the muffins. Pull them out once the tops spring back lightly to the touch.
Berries all at the bottom?
That’s usually from skipping the flour coating or using overly wet fresh berries.
Muffins stuck to the pan?
Either your liners weren’t sprayed or the muffins cooled too long in the tin. Always transfer them to a wire rack after 5 minutes.

Bonus Tip:
Want a golden, slightly crunchy top? Sprinkle a little raw sugar (like turbinado) over each muffin before baking. It adds texture and looks great, too.

Serving, Storing, and Switching It Up

These muffins are great straight from the oven soft in the middle, warm enough to melt a little butter. But they hold up just fine after a day or two, and they freeze surprisingly well.

How to Serve Them

I usually eat one while it’s still warm. No butter, no fuss just straight from the rack.
If you want to dress it up, try slicing one in half and toasting it. Add jam or a bit of honey.
They go well with coffee or black tea, especially if you didn’t make them too sweet. (Black tea may help with digestion and adds a slightly bitter contrast to sweet baked goods.)
A spoonful of lemon curd takes them in a whole new direction.

How to Store Muffins

Once cool, toss them into a container. I usually line it with a paper towel just to catch moisture.

On the counter: 2–3 days is fine. For safe room temperature storage times, check the FoodSafety.gov Cold Storage Chart.
In the fridge: Up to 5 days, though they firm up a bit. Reheating restores texture ust be mindful of temperature guidelines like those in the USDA Leftovers & Food Safety.
Freezer: Wrap tight. They’ll keep for a couple months. Reheat in the oven or give them a short microwave blast. For best results, follow the USDA Guide to Freezing and Food Safety.

Don’t store them hot. Warm baked goods will steam and trap moisture, which can lead to spoilage or texture loss. For science-based storage tips, see Ask USDA: Storage and Quality of Baked Goods.

Want to Change Things Up?

Lemon zest in the batter works if you like a citrus kick plus it adds a dose of vitamin C.
Swap blueberries for chopped dried cherries, cranberries, or even mini chocolate chips. To compare antioxidant content, see this NCBI blueberry health study.
Add crunch with a sprinkle of raw sugar on top before baking. This mimics bakery-style texture and creates a nice crust.
Go mini: Bake in a mini muffin tin for about 10 minutes. Just check early smaller bakes cook fast.

No need to overthink it. These muffins are forgiving. Make them how you like.

Fans of quick and easy baking should check out our Bisquick Blueberry Muffins and Dunkin Donuts Blueberry Muffins. Get more tips in the Blueberry Muffins Recipe Guide.

Nutritional Information

Here’s the full nutritional breakdown for one standard muffin based on the ingredients in this Jiffy Blueberry Muffin Copycat Recipe. Keep in mind this is an estimate and may vary slightly depending on the exact brands used or substitutions.

Macronutrients (Per Muffin)

Nutrient	Amount
Calories	196 kcal
Carbohydrates	33 g
Protein	3 g
Total Fat	6 g
Saturated Fat	1 g
Trans Fat	1 g
Cholesterol	16 mg
Fiber	2 g
Sugar	18 g

Carbs & Sugar: Carbohydrates provide quick energy, but balancing sugar intake matters. Learn more from the NIH guide on added sugars.
Fats: The fat here is mainly from vegetable oil and eggs. For a breakdown of fats and health effects, refer to Harvard’s guide on dietary fats.

Micronutrients (Per Muffin)

Nutrient	Amount
Sodium	169 mg
Potassium	177 mg
Calcium	48 mg
Iron	1 mg
Vitamin A	259 IU
Vitamin C	1 mg

Potassium: Helps balance fluids and supports nerve function. Learn more from the NIH Potassium Fact Sheet.
Calcium & Vitamin D: While not high here, calcium supports bone strength. Check the NIH page on calcium for full benefits.
Iron: Important for red blood cell production. Learn how iron supports energy at the CDC Iron page.
Vitamin A & C: These vitamins support vision, skin health, and immunity. You can read more in the NIH Vitamin A and Vitamin C Fact Sheets.

Note: If you modify the recipe swap ingredients, use fresh berries, or change the milk run the numbers through a tool like Cronometer or MyFitnessPal to get updated nutrition values. It’s quick, easy, and helps you stay accurate.

Conclusion

If you’re looking for a homemade version of your favorite boxed muffin mix, this Jiffy Blueberry Muffin Copycat Recipe delivers all the familiar flavor without the extras you don’t want. It’s quick to make, easy to follow, and comes out reliably soft, golden, and just sweet enough every time.

You don’t need fancy ingredients or special tools. Just a bowl, a whisk, and half an hour. The result? Muffins that taste like home. Whether you’re baking for a busy weekday or a slow Sunday morning, this recipe fits the moment.

Tried it? Leave a star rating and drop a comment below let me know how it turned out or what twist you added.

Frequently Asked Questions (FAQ)

How do you make blueberry muffins with JIFFY mix?

To make blueberry muffins using the original JIFFY mix, you usually just add egg and milk to the boxed ingredients and stir until just combined. Then bake at 400°F for about 15–20 minutes. However, this copycat recipe lets you skip the box and still get the same flavor using everyday ingredients from your pantry.

How to improve JIFFY blueberry muffin mix?

If you’re sticking with the box but want better results, try adding lemon zest for brightness, a splash of vanilla extract, or a sprinkle of coarse sugar on top for texture. You can also fold in a handful of fresh or dried blueberries to boost the fruit content. Or better yet make this homemade version and skip the additives.

Does Jiffy Blueberry Muffin Mix have real blueberries?

Not exactly. The boxed mix contains small, preserved u0022blueberry-flavored bits,u0022 which are often made from dehydrated apples, artificial colors, and flavoring. That’s one reason this homemade recipe uses real dried blueberries for better taste and a more natural texture.

Can I use water instead of milk in Jiffy Blueberry Muffin Mix?

Technically yes, but it’s not ideal. Milk adds fat and flavor, both of which help the muffins stay moist and tender. Using water will make the texture drier and the flavor less rich. In this copycat recipe, whole milk is preferred, but plant-based options like oat or soy work too.

What are the ingredients in JIFFY muffins?

According to the label, JIFFY blueberry muffin mix typically contains bleached wheat flour, sugar, leavening (baking soda, sodium aluminum phosphate), salt, and artificial blueberry bits. This copycat recipe skips the preservatives and food dyes using only real, whole ingredients like flour, eggs, milk, and dried fruit.

Who makes the best blueberry muffin mix?

Taste is subjective, but many people enjoy JIFFY for its nostalgic flavor and ease of use. If you’re looking for something that tastes just as good (or better) without additives, this copycat recipe gives you full control over ingredients and delivers bakery-style results at home.