Corn Muffins with Blueberries Recipe
- 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
- 1. 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.
- 2. 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.
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 Exchanges: 1-1/2 starch, 1/2 fat.
Reviews for Corn Muffins with Blueberries
"These are so easy to make and taste very good. I have made them several times and shared the recipe with friends."
"These muffins were pretty good. Instead of using corn bread mix from a package I used the dry ingredients from my own healthy corn bread recipe."