This blueberry corn muffins recipe transforms a box of Jiffy mix into bakery-style muffins bursting with juicy blueberries and bright lemon flavor, all with just a few minutes of prep.
Recipe Highlights
- Flavor: The flavor of sweet corn muffins loaded with juicy blueberries and a hint of fresh lemon.
- Texture: With the perfect balance of sweetness, these muffins have a light, fluffy texture that melts in your mouth with every bite.
- Difficulty: With a boxed mix, these blueberry muffins come together in one bowl, making them perfect for a quick and easy to make breakfast.
- Serving: Great for breakfast, brunch, lunchboxes, snacks, or even as a side dish with chili and barbecue.
Ingredient Notes
- Jiffy Corn Mix: Easy to use and creates a soft, crumbly muffin with a pleasant, slightly sweet corn flavor that goes perfectly with blueberries.
- Dairy: Milk and sour cream in these blueberry muffins give them the best rich and moist texture. Sour cream adds a subtle tang, extra softness, and moisture. It’s one of my favorite secret baking ingredients!
- Blueberries: Fresh blueberries in these muffins add bursts of natural sweetness with each bite. Frozen blueberries can also be used in this recipe.
- Lemon Zest: This one simple ingredient pulls it all together, making these muffins have that special something you’ll return to again and again.
Variations
- Bake batter in a mini muffin tin for 7 to 9 minutes for delish mini muffin morsels!
- Blueberries can be swapped out for raspberries, chopped fresh strawberries, pitted chopped sweet cherries, or dried cranberries.
- Swap part of the sugar for honey for a softer sweetness.
- Chopped pecans with a sprinkle of brown sugar on the top would be delicious.
- Add chopped jalapenos or green chiles and cheddar cheese for a spicy variation.
- For a savory treat, make them with cooked and crumbled sausage or bacon.
How to Make Blueberry Corn Muffins
- Mix all ingredients in one bowl, except the blueberries
- Gently fold in blueberries last.
- Pour batter into greased or lined muffin tins and bake (full recipe below).
Keep Them Fresh
- Store leftover blueberry corn muffins in an airtight container at room temperature for up to 3 days.
- Freeze cooled muffins in a zippered bag or airtight container for up to 3 months.
- To warm, microwave for 15 to 25 seconds or warm in a 300°F oven until heated through. Delicious warm with a dollop of butter on each half.
More Blueberry Breakfast Bakes
Did you enjoy this Blueberry Corn Muffins Recipe? Leave a comment and rating below.
Blueberry Corn Muffins
These blueberry corn muffins are soft and moist, and just bursting with fresh, juicy blueberries.
Ingredients
- 2 packages JIFFY Corn Muffin Mix 8.5 ounces each
- 2 eggs
- ¾ cup sour cream
- ¼ cup milk
- ¼ cup granulated sugar
- zest of 1 lemon
- 2 cups fresh blueberries
Instructions
- Preheat oven to 400°F. Grease muffin tin (or use parchment or paper liners).
- Mix muffin mix, eggs, sour cream, milk, sugar, and lemon zest until combined.
- Fold in blueberries. Divide evenly between cups of a 12 muffin tin.
- Bake 18 to 23 minutes. Cool for 10 minutes in muffin tin, then carefully remove and cool completely on a wire rack.
Notes
- This recipe can also make 20 mini muffins. Bake for 7-9 minutes.
- Leftovers will keep in an airtight container at room temperature for 2-3 days and in the freezer for 3 months.
Nutrition Information
Calories: 231 | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 353mg | Potassium: 113mg | Fiber: 3g | Sugar: 15g | Vitamin A: 154IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
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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REPIN this Blueberry Corn Muffins recipe
Very slightly adapted from Jiffy
Awesome recipe.
Hi Natalie, thank you for commenting. I am happy to hear that you enjoyed the recipe.
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!