Trader Joe’s Blueberry Muffin Mix Reviews
A baking mix for making blueberry muffins.
Ingredients: unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, dried bueberries, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), wheat protein isolate, modified tapioca starch, modified cornstarch, natural flavors, salt, mono- and diglycerides of fatty acids.
First let me note this is not an organic muffin mix. That being said, it was pricier than other store brands I have used.
I typically like to make muffins from scratch but in a pinch I’ll use a box and sometimes modify the recipe. That gets to my rating. I did not modify the recipe with the exception of the blueberries. There just weren’t enough of them. Fortunately I had some fresh ones on hand. While the ones in this box aren’t in a can, they are dehydrated. You have to soak them in water for about 10 minutes.
I did consider knocking off one more star for temperature. Almost all of TJ box mixes suggest a 400 degree temperature. If you don’t bake for at least 20 minutes, you risk the muffin being slightly over cooked. Any longer than 20 minutes and I would’ve had burnt muffins. These brown a little at the suggested 20 minute bake time. I decided not to knock the star off because they had just enough crisp without being overdone. I did add a pinch of orange zest on top. You can use lemon or lime too. Should I buy this mix again, I’ll reduce temperature to 350 for about 30 minutes.
Look. They are good. But this recipe calls for a good amount of unsalted butter, milk and three eggs. Given I had to add fresh blueberries to make up for the limited amount in the box, this was one expensive box mix. I’d say overall my review is 3.5 stars.
These looked very promising but I was not impressed! A 400 degree oven is just too hot…I lowered the temp to 390 but they were dry… I wouldn’t recommend this.
Very thankful that I saw Kathy’s review above before making this, as I followed the advice they gave about doing 350 for 30 minutes (instead of 400 for 20 minutes). I think it came out much better than it otherwise would’ve. Good texture, and while the amount of blueberries could’ve been higher, it was still decent for mine.
The result was pretty good. Not the best blueberry muffins I’ve ever had by any means, of course, but I ate a lot of them and enjoyed them. My wife thought they had a little too much of a cornbread type of taste and didn’t like them as much as I did, though.
Christine Brackin –
Miss labeled. Calls for 1 1/4sticks (10 Tbsp.). 1 1/4 is 12 Tbsp. Also is said yield 12 muffins . I got 18. Blueberries lack flavor. Wouldn’t purchase again.
Okay y’all. I read your reviews, made a few adjustments and my family raved. I added about a tablespoon and a half of flax seed which I let soak for 5 minutes in a bit of the blueberry water that the blueberries soaked in. Instead of butter I used 3/4 cup canola oil. I also added a half a cup or so of TJ’s wild frozen blueberries. Baked at 400 for about 20 minutes. Watch them! And enjoy!!
Christine Brackin- a stick is 8 tablespoons thus a quarter stick is 2 tablespoons. 10 tablespoons is correct. The box was not mislabeled. I sprinkled with a little sugar before baking for a crackled top. My family loved them.
I was not impressed. Muffins lacked flavor. I would rather use berries that are not dehydrated.
I liked the muffins, not as “sugary “ as some other mixes. (Krustez is are normal go to). Was puzzled where the cornbread flavor came from, checked the box. Came here seeing if others felt the same .
Old Thom Baker –
WOW, that is a lot of butter!
First point, I modified the recipe some.
I looked at box at TJs the other day and just dropped it in the cart. This one ended in the cart and I went to make them this morning.
– How much butter? WOW.
My first step was to add a half a teaspoon each of extra of Baking Powder and Baking Soda each. I then used one stick of butter and 2/3 cup milk. I then added a teaspoon of cinnamon. I put the dehydrated blueberries aside (they will get used at some point) and added Oregon brand blueberries from the can . . . lots and lots, about half a can.
I prepped my ‘mega’ muffin pan and made two batches for a total of twelve large muffins.
These are quite good as I made them. Lots of blueberries, moist and probably fluffier that they would have been (I believe). The butter-soaked muffin cup bottoms required a couple of paper towels to dry while they cooled.
I WOULD buy them again.
I usually eyeball the box before buying it, looking for Organic and Fiber and some ingredients I like and some I avoid. This mix is NOT Organic or does it have high Fiber. Because of the butter, they are also high in Saturated Fat.
I failed to read the. Instructions before I bought the Trader Joe Blueberry Muffin Mix. I started making the muffins and realized that the blueberries included were dried and they had to be soaked in water before using in the recipe. The blueberries were tasteless and the muffins were not tasty. I was really disappointed in this mix and would not buy again.
Not great, read these reviews and made some of the changes (bake time, added frozen blueberries). I also added lemon zest for flavor. But something was way off about the texture. It was moist but the crumb was really strange? And I could tell a clear difference between the frozen berries I added and the dried ones in the package (the dried ones did not taste great)
After reading the reviews I almost wanted to toss the box without making them but I’m glad I didn’t! They certainly aren’t very blueberry-y (only a few of the berries had a strong berry taste) but still sweet and pleasant. Definitely do 350 for 30 minutes. I subbed an equal amount of vegetable oil in lieu of the butter and sprinkled cinnamon sugar on top for crispness. I much prefer muffin mix with the blueberries in syrup but these were still nice.