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Corn Muffins with Blueberries Recipe

Corn Muffins with Blueberries Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings


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

Nutritional Facts

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.