Homemade Muffin Mix

This is the perfect "base" muffin mix to flavor however you like! Simply add the dry ingredients to a bag, store in the pantry, and have warm muffins in under 30 minutes (no mixer or mess needed!).

Course Breakfast, Snack

Cuisine American

Keyword blueberry muffins, easy blueberry muffins

Prep Time 11

Servings muffins

Calories 230kcal

Author Melissa Rose

Ingredients

Dry Ingredients (write on bag)

1 cup granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ¾ cups all-purpose flour

Wet Ingredients (write on bag)

½ cup melted butter (i.e. 1 stick)
½ cup sour cream (or plain greek yogurt)
2 large eggs
2 teaspoons vanilla extract

Flavor Variations (write wet ingredients on the bag to add later, add dry ingredients directly to the bag)

Blueberry: ¼ teaspoon almond extract + 1 cup frozen wild blueberries + Turbinado sugar, optional for topping
Chocolate Chip: ¼ teaspoon almond extract + 1 cup semi-sweet chocolate chips
Lemon Poppyseed: 1 teaspoon lemon extract + zest of 1 lemon + 1 tablespoons poppyseeds

Instructions

Add dry ingredients to a quart-sized ziploc bag. Add any additional dry mix-ins based on the flavor you're preparing (chocolate chips, poppyseed, etc).
On the bag, write the following (or print off my free tags!):
"Add: 2 eggs, 2 teaspoons vanilla extract, ½ cup (1 stick) melted butter, and other desired flavorings. Divide batter into a lined 12-cavity cupcake pan. Bake at 350ºF for 22-24 minutes, or until tops are very lightly brown."
Store in pantry for 1-2 months. Each bag makes 1 dozen muffins.

Notes

Cupcake Pan: I use the Wilton recipe right cupcake pan. As with all my baking, I get the best results with light-colored aluminum pans.
Cupcake Liners: I use & recommend using white cupcake liners for easy release and a neutral appearance.

Nutrition information is calculated using an ingredient database and should be considered an estimate. Nutrition is based on 12 muffins.

Nutrition