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 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.
Reviews for Corn Muffins with Blueberries
"Nice flavors with just the slightest hint of sweetness. Also, super easy!"
"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."
"These are so easy to make and taste very good. I have made them several times and shared the recipe with friends."