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Corn Muffins with Blueberries

Name: Corn Muffins with Blueberries
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 muffins.
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1 tablespoon brown sugar; 1 large egg, lightly beaten; 1/3 cup 2% milk; 1/2 cup fresh or frozen blueberries

4 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

8 muffins

Updated: Jan. 13, 2023

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

Corn Muffins with Blueberries Recipe photo by Taste of Home

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Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 tablespoon brown sugar
1 large egg, lightly beaten
1/3 cup 2% 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.

Nutrition Facts

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

Corn Muffins with Blueberries

Ingredients

Directions

Nutrition Facts

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