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Corn Muffins with Blueberries

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Diane Hixon, Niceville, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

Test Kitchen Approved

Corn Muffins with Blueberries

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Yield: 8 muffins
Prep: 10 min
Cook: 15 min
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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
Text Ingredients

Directions

  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.
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