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Corn Muffins with Blueberries


  • 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.

Nutrition 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.


Average Rating:
  • hondapcgirl1
    Aug 7, 2017

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

  • katlaydee3
    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.

  • conniekitchen
    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.

  • weather_girl
    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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