Battle of the Blueberry Muffin Mix

I’ve always been intimidated by the precision that’s required in baking done right. I have a few sweets that I do well, but I’ll head to the packaged baking mix section of the grocery store in a New York minute. Unfortunately, as we all know, boxed mixes taste like box, right? Yes, most of the time, but they don’t have to.

Today I had a sudden hankering for blueberry muffins. Homemade? Don’t hold your breath, buddy. But a little doctoring can change things. I remembered that I had a bag of frozen blueberries at home, so I grabbed two of the more popular mixes here in my neck of the woods and planned a bake off.

wp-1452195082129.jpgBetty Crocker is a ubiquitous national baking brand, but Jiffy is more of a southern thing. Wildly popular here in south Louisiana, many cooks swear by the sweet cornbread mix. I personally do NOT like sweet cornbread, so I rarely use the cornbread mix, but the blueberry muffin mix is pretty good if you’re in a hurry and need a fix. Today I put Betty and Jiffy head to head and added fresh blueberries to augment the “blueberries” (blue artificial bits) that come with the mixes.

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Frozen blueberries, thawed.

 

Betty was straight forward enough: just add milk. Jiffy asked for milk and an egg. I used half & half to make myself feel better about using boxed mix. Cut me some slack, people.

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Anywho, both came out great, but the Jiffy muffins were lighter and fluffier, as one would expect with the addition of the egg. Both brands were a little drier than I like my muffins, so next time I’ll be adding butter to the mix. Overall, though? Pretty darned good for a quick dessert when you’re pressed for time but want to give the house a treat.wp-1452196185374.jpg

Here’s a close up. Jiffy on the left, Betty Crocker on the right.wp-1452196204960.jpg

And one more of the fluffier Jiffy muffin. Yummy. For a box.wp-1452196243184.jpg

 

 

 

 

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