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Homemade Muffin Mix

By Melissa Norris

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August 11, 2023Updated on: March 31, 2025

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Make this homemade muffin mix (quick bread) recipe, and have breakfast ready in minutes. Simply modify to your taste for blueberry, chocolate, savory and more.

A spoon drizzling maple icing over a pumpkin chocolate chip muffin.

Are you looking for time-saving shortcuts on busy mornings? Try avocado toast or these quick muffins. Some days start hectic before we even get out the door! A nutritious breakfast will make sure you wake up your metabolism and give you the energy you need for the day.

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The Reason I Love Muffins

We typically think of muffin recipes as a breakfast food item, but muffins are great for a snack or as a compliment to any meal of the day.

They’re also fantastic for using up garden produce like in these blueberry zucchini muffins or these double-chocolate zucchini muffins. Fresh blueberries and a bit of orange zest added to the muffin mix make them over the top yummy! If you prefer salty foods, make the muffins savory by adding bacon or sausage.

Making muffins at home is much cheaper than buying them (and you know every ingredient that goes into them). If your family enjoys muffins, you can mix up a large batch of the dry ingredients, which will last for months.

You can also make DIY biscuits, homemade no-knead bread mix, homemade flavored oatmeal mix, or from-scratch pancake mix to add variation to your pantry mixes.

Pantry Mixes: A Time-Saving Solution

Having homemade mixes in the pantry means you can easily make a meal or side with very little effort or hands-on time. Mixing a batch in a large bowl and storing it for quick access later doesn’t take long.

Having all the dry ingredients measured and mixed up can reduce the time it takes to prepare these items at home. Preparing ahead means you’re more likely to make these items and avoid consuming sugary cereals and other unhealthy processed treats.

I know you can buy some of these mixes at the grocery store, but making them yourself is always better because you can control the ingredients.

If your family has diet restrictions such as lactose or wheat, you can make ingredient substitutions making them dairy or gluten-free. In addition, you can avoid GMOs, eliminate preservatives, and control the salt and sugar amounts.

I had a major health scare and changed the way my family eats many years ago. It doesn’t have to be a major shift. Check out these ingredient swaps you can make right now.

Homemade Muffin Mix Flavor Variations

Zucchini blueberry muffin with a bite taken out of it sitting on an open muffin liner.

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Fruit – Fresh, frozen, or dehydrated blueberries, peaches, cranberries, raspberries, bananas, etc.
Nuts – Pecans, walnuts, or almonds complement nicely. Be sure to crush them into pieces first.
Sweets – Chocolate or carob chips to make you feel like you are eating dessert.
Herbs – Muffins don’t always have to be sweet. Your favorite combination of home-dried herbs from your garden will make a great dinner muffin.
Cheese – I love using homegrown raspberries and cream cheese in my raspberry lemon muffin recipe. However, you could go the savory route with cheese and add homemade mozzarella or cheddar cheese along with herbs and some bacon.
Breakfast Meat – Pieces of bacon, sausage, or ham are always a hit.

Ingredients Needed (For Muffin Mix)

A hand holding a spoon mixing together flour, salt, baking soda, and baking powder.

Into each quart jar, add the following ingredients:

2 Cups Whole Wheat Flour – You can substitute all-purpose flour at a 50/50 mix.
½ Cup Sugar – You can substitute monk fruit or powdered erythritol straight across for sugar-free variations. Pro-Tip: I don’t recommend using brown sugar except as a crunchy sprinkle on top of the muffins mixed with a teaspoon of cinnamon.
2 teaspoon Baking Powder – The leavening agent needed to make the muffins light and fluffy.
1 teaspoon Baking Soda – Combine with the baking powder to achieve maximum fluffiness!
½ teaspoon Salt – I use nothing other than Redmond Real Salt (that link will get you 15% off your order).

Assembling the Mix

Layer each ingredient, one by one, into quart-sized Mason jars. Don’t worry about mixing, you’ll do this at the time of baking.
Be sure to label your jars with the contents and the date. I also like to write out the baking directions on a label and tie that around the jar.

Ingredients Needed (For Muffins)

An electric mixer whisking eggs, coconut oil, and sugar.

1 Jar Muffin Mix – One-quart jar of the prepared mix.
1 Cup Milk – Regular milk, cream, sour cream, or non-dairy milk of choice.
1 Egg – Best if farm fresh!
½ Cup Melted Butter – You can substitute avocado or melted coconut oil.
1 Cup Mix-Ins (optional) – Fresh or frozen blueberries or fruit of choice. Chocolate chips, pecans, walnuts, etc.

How to Make Homemade Muffins

Hands using a scoop to transfer muffin batter into a muffin tin.

Preheat the oven to 400ºF.
Mix all ingredients until well combined.
Spoon the mixture into a greased or lined muffin tin. Fill muffin cups ¾ of the way to the top.
Bake for about 20-22 minutes. Let cool slightly, and enjoy!

Three gluten free muffins stacked on top of each other with more muffins to the side.

Howdy, I’m Melissa!

I’m so glad you’re here. This is the place for all of us who loved Little House when we were young and thought Laura was our best friend. It’s where we grow dinner in the backyard and think everything looks and tastes better when it comes from a Mason jar. Here, you’ll find my favorite from-scratch recipes, herbal remedies and tutorials, and all my gardening tips from my 20+ years of growing and raising our own food.

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