Blueberry corn muffins are super easy and made with Jiffy Corn Muffin Mix. Blueberries are a perfect choice for Jiffy Corn Muffin Mix add ins. With blueberry cornbread muffins, every mouthful is a blueberry explosion!
Blueberries are one of our favorite things to add to cornbread mix. We eat blueberry corn muffins all year round. We especially love them when blueberries are in season, June through September, because their summer fresh ripeness is at its peak!
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On the West Coast, we have many fields of blueberries in the neighborhood and there is no shortage of blueberries for baking. Blueberry stands are everywhere and knowing that they are just picked makes them taste that much better. We always buy lots of blueberries and make all the blueberry things, like lemon blueberry loaf, blueberry banana baked oatmeal, blueberry mojitos, blueberry galettes and one of our favorites, blueberry dutch baby pancakes!
How to Freeze Blueberries
Once we are blue in the face from eating too many blueberries, we freeze the berries.
- Start with giving the berries a good rinse in a colander.
- Dry the blueberries on a clean kitchen towel (or paper towel). Make sure they are fully dry.
- Place the berries on a baking tray and fast freeze for 4 hours or overnight.
- Pack the blueberries in zip top bags and pop them back in the freezer.
Blueberries can break down when frozen and then defrosted. We prefer fresh for this blueberry corn muffins recipe, but we do use frozen too. Pop them in right from frozen. The muffins may take a minute or two longer to bake depending on the size of the frozen berries.
We love having frozen blueberries on hand for smoothies, blueberry dutch baby pancakes and blueberry crisp.
How To Make Jiffy Blueberry Muffins Moist
It doesn’t get much easier or more delicious than using Jiffy cornbread mix to make your easy blueberry muffins. The perfect mix of ingredients in every Jiffy cornbread box makes it so easy to make moist, flavorful blueberry muffins. The secret to making Jiffy blueberry muffins moist is to combine the Jiffy mix with sour cream as well as a bit of milk. The creamy flavor of the sour cream with the blueberry cornbread may seem surprising but is heavenly.
How To Make Zesty Jiffy Blueberry Muffins
Adding the zest of a lemon to this easy blueberry muffins recipe makes for some tasty lemon blueberry corn muffins. We prefer the zest of a lemon, but lime zest will work too. Lemon zest with blueberries is like a fine wine with some imported cheese. They just seem to work in harmony.
These really are simple blueberry muffins to make:
- Mix together all ingredients except the blueberries
- Fold in blueberries
- Add batter to muffin tins and bake!
I use a 3 Tablespoon cookie scoop to add the batter to the muffin tins. It keeps things neater, especially when the kids are helping.
How To Make Easy Blueberry Muffins
Tip: Keep a good supply of Jiffy Muffin Mix on hand! We like to order it in bulk from Amazon (Bonus: have it delivered to your home!). That way we never run out of Jiffy corn muffin mix to make these easy blueberry cornmeal muffins.
My 10 year old daughter loves making these easy blueberry muffins. To her, these are the best ever cornbread muffins. She has made them to share with her friends at Girls Guides camp and whipped up a batch of blueberry corn mini muffins in 5-10 minutes. These muffins come together so quickly and easily, even for my daughter, they’re a piece of cake – or muffin if you prefer. If she’s feeling a little tropical, she goes for the Banana Coconut Muffins with Pineapple instead!
We make blueberry cornbread muffins to add to the kids lunches, along with even more blueberries. We love packing them in hard cupcake holders to hold their shape in the kids lunchboxes!
Blueberry Corn Muffins
Ingredients
- 2 packages JIFFY Corn Muffin Mix 8.5 ounces each
- 2 eggs
- ¾ cup sour cream
- ¼ cup milk
- ¼ cup granulated sugar
- 2 cups fresh blueberries
- zest of 1 lemon
Instructions
- Preheat oven to 400°F. Grease muffin tin (or use paper liners).
- Mix muffin mix, eggs, sour cream, milk, and sugar until combined.
- Fold in blueberries. Divide evenly between 12 muffin tin.
- Bake 18-23 minutes. Cool for 10 minutes in muffin tin, then carefully remove and cool on a wire rack.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Very slightly adapted from Jiffy
My 16 year old grandson made these all by himself, They came out perfect. Will make these again.
So happy to hear that, Marsha!
Hello! Will these freeze well?
Thanks!
Hi Ashely, they will freeze beautifully! After they are cooled completely, wrap them in plastic wrap, then place them in a zippered bag labeled with the date. They’ll keep their fresh flavor in the freezer for about a month. They may dry slightly, so wrap them well! Enjoy!
I just made these muffins and chose to make mini muffins for my 13 month old “muffin monster” They are kiddo and mama approved! I only had one box of mix so cut the recipe in half. I also used a heaping cup of blueberries. One box made 22 mini muffins for me. I sprayed the pan vs using liners. Baked at 400 for 5 mins, then turned the pan in my oven and let them bake for another 3 mins. I immediately transferred them to a rack to cool. Thank you for the recipe! We will definitely make again!
Sounds great Paige! You’re welcome. Thank you for sharing your tips!
Can I do it without sour cream. Maybe evaporated milk? Thanks
Marilyn, I have only tried this recipe with sour cream, so can’t say for sure. I’d recommend either replacing sour cream with yogurt, or instead increasing the milk in the recipe to 1/2 cup, and after mixing, add a little more milk if the batter is too thick. Let us know if you try using evaporated milk.
These were very good blueberry corn muffins. Although I baked them at 400 degrees, they still ended up needing another 5+ minutes before they were done. Also, this recipe was only suppose to make 12 muffins but I was able to make 12 muffins and 24 mini muffins with a little muffin batter left.
Hi Karen, I’m so glad you enjoyed the muffins! I may have filled my muffin tins a little more than you did 🙂 Have you tried an oven thermometer? I’d wonder if your oven runs a bit cooler than mine. Thank you for trying the muffins!