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Blueberry Muffin Mix

Course Breakfast
Cuisine American
Keyword blueberry muffin mix, blueberry muffins, homemade muffin mix, muffin base mix
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
A batch of blueberry muffins made from a homemade muffin base mix, eggs, vanilla and oil. Makes 24 regular muffins or 12 extra large.

Ingredients

  • 5 1/2 cups A-B-C Muffin Base Mix
  • 4 eggs
  • 3 teaspoons vanilla
  • 2 cups water
  • 1 cup oil
  • 2 cups fresh or frozen blueberries

Directions

  • Heat the oven to 400°F.
  • Stir the eggs, vanilla, water, and oil together in a large bowl until smooth.
  • Add the blueberries and muffin mix.
  • Mix only until blended; the batter should stay a little lumpy.
  • Spoon the batter into greased or paper-lined muffin tins, filling each about 3/4 full.
  • Bake for 18 to 20 minutes, until golden brown.
  • Let cool for a few minutes, then move to a rack.

Notes

Uses the A-B-C Muffin Base Mix. Storage: muffins airtight at room temperature up to 2 days, refrigerated up to 4 days, frozen up to 3 months. Dry base mix airtight in a cool, dry place.

Nutrition

Serving: 57g | Calories: 200kcal | Carbohydrates: 22g | Protein: 3.8g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 74mg | Fiber: 1.1g | Sugar: 5.7g | Vitamin A: 52IU | Vitamin C: 1.2mg | Calcium: 100mg | Iron: 1.2mg

Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; A-B-C Muffin Base Mix counted as baking mix (as complete pancake/baking mix), oil counted as vegetable oil, fresh or frozen blueberries (the first choice counted). Brands and portions vary, so use it only as an approximation.