Fresh blueberries make the best muffins, and our complete mix makes it easy. A perfect complement to sweet and savory breakfast or brunch operations. A moist and delicious hand-held treat to go.
This Recipe Uses:
"JIFFY" Basic Muffin Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Basic Muffin Mix | 2½ lb | 5 lb |
| Cold Water | 2¼ cups (18 oz) | 4½ cups (36 oz) |
| Blueberries | 2 cups (10.5 oz) | 4 cups (21 oz) |
| Optional: Coarse Sanding Sugar |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Pour half of the total cold water into mixing bowl. Add Basic Muffin Mix. |
| 3 | Blend on low speed* for 30 seconds. |
| 4 | Blend on low speed* and gradually add remaining cold water to bowl. |
| 5 | Stop mixer. Scrape bowl and paddle. |
| 6 | Blend on low speed* for 30 seconds more. |
| 7 | Add blueberries and mix on low speed* until blended (15 seconds). |
| 8 | Scale into greased or paper-lined pan. |
| 9 | Optional: Lightly sprinkle with coarse sanding sugar. |
| 10 | Bake according to directions below. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Jumbo Muffin | #8 scoop (4.5 oz) | 375°F for 20 – 25 minutes | 400°F for 25 – 30 minutes | 29 |
Baking time may vary depending on the oven and oven load.
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
**Medium speed is 2nd speed on a 3-speed mixer, or 3rd speed on a 4-speed mixer.
