Blueberry Corn Muffins Recipe

Blueberry Corn Muffins Recipe photo by Taste of Home

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Sweet blueberries really jazz up an ordinary box of corn muffin mix. They're perfect for on-the-go snacking or as an addition to any summer potluck.—Diane Hixon, Niceville, Florida

This recipe is:

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Diabetic Friendly

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Blueberry Corn Muffins Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
1 tablespoon brown sugar
1 egg, lightly beaten
1/3 cup milk
1/2 cup fresh or frozen blueberries

Directions

In a large bowl, combine the muffin mix and brown sugar. Combine the egg and milk; stir into dry ingredients just until moistened. Fold in blueberries.
Coat muffin cups with cooking spray or use paper liners. Fill half full with batter. Bake at 400° for 12-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Analysis: 1 muffin equals 146 calories, 4 g fat (1 g saturated fat), 33 mg cholesterol, 264 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch, 1/2 fat.

Originally published as Blueberry Corn Muffins in Simple & Delicious March/April 2006, p47