Corn Muffins with Blueberries Recipe

4.5 4 7
Corn Muffins with Blueberries Recipe
Corn Muffins with Blueberries Recipe photo by Taste of Home
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Corn Muffins with Blueberries Recipe

Read Reviews
4.5 4 7
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 each: 146 calories, 4g fat (1g saturated fat), 33mg cholesterol, 264mg sodium, 25g carbohydrate (10g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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

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Reviews forCorn Muffins with Blueberries

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hondapcgirl1 User ID: 866386 271471
Reviewed Aug. 7, 2017

"Nice flavors with just the slightest hint of sweetness. Also, super easy!"

MY REVIEW
katlaydee3 User ID: 3741999 268683
Reviewed Jun. 29, 2017

"Absolutely delicious! I love corn muffins and I love blueberry muffins, just never thought to put them together. I did throw in a few extra blueberries and this made 11 muffins."

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conniekitchen User ID: 2489645 68588
Reviewed Mar. 7, 2010

"These are so easy to make and taste very good. I have made them several times and shared the recipe with friends."

MY REVIEW
weather_girl User ID: 4763655 153984
Reviewed Feb. 8, 2010

"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."

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