Blueberry corn muffins are super easy with the addition of 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!

Blueberry Corn Muffins in a muffin tin and one on a plate

Berry-Delicious Corn Muffins

  • These blueberry muffins come together in just a few simple steps, making them perfect for a fast breakfast or snack.
  • With the perfect balance of sweetness, these muffins have a light, fluffy texture that melts in your mouth with every bite.
  • Fresh blueberries and a rich batter ensure that these muffins stay moist and tender, keeping them deliciously soft.
pan of cooked Blueberry Corn Muffins

All the Best Ingredients

Jiffy Corn Mix: Jiffy mix creates a soft, slightly crumbly muffin with a pleasant, slightly sweet corn flavor that complements the blueberries and lemon zest.

Wet Ingredients: Milk and sour cream in these blueberry muffins create a rich and moist texture. The milk helps keep the muffins tender and light, while the sour cream adds a subtle tang and extra moisture, making the muffins wonderfully soft and airy.

Blueberries: The fresh blueberries in these muffins add a burst of natural sweetness and juiciness with each bite. Frozen blueberries can be used in this recipe.

Sweet or Savory Swaps

Blueberries can be swapped out for raspberries, chopped fresh strawberries, pitted chopped sweet cherries, or dried cranberries. Chopped pecans with a sprinkle of brown sugar on the top would also be delicious. Or for a spicy, more savory option, add in chopped jalapenos or green chiles and cheddar cheese. Try them with cooked and crumbled sausage or bacon, or even spicy shrimp.

How to Make Blueberry Corn Muffins

  1. Mix all ingredients except the blueberries
  2. Fold in blueberries
  3. Add batter to muffin tins and bake (full recipe below).  
Blueberry Corn Muffins with one on a plate cut in half with butter

Pro Tips for Perfect Muffins

Fill Muffin Cups Properly: Fill muffin cups about ⅔ to ¾ full to give them room to rise without overflowing. Use a cookie scoop to add the batter to the muffin tins to help keep everything neat.

Add Mix-ins Carefully: Gently fold in blueberries or other mix-ins to avoid crushing them, which could affect the texture of the muffins.

Cool on a Rack: Allow muffins to cool in the pan for about 5-10 minutes before transferring to a wire rack and cool completely, preserving the texture of the muffins.

plated Blueberry Corn Muffins and a knife with butter

Simple Storage Tips

It’s important to cool the muffins completely on a wire rack to prevent condensation, which can make them soggy.

If planning to eat them within a few days, store the muffins in an airtight container at room temperature. They should stay fresh for up to 2-3 days.

Freeze the muffins for longer storage. Wrap each muffin tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. They will keep well for up to 3 months.

More 'Mazing Muffins

Did you enjoy this Blueberry Corn Muffins Recipe? Leave a comment and rating below.

muffin pan full of Blueberry Corn Muffins with one on a plate
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Blueberry Corn Muffins

These blueberry corn muffins take only 5 minutes to prep to create a moist and tender muffin perfect as a snack or for breakfast.
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 12 muffins
Author Candace

Ingredients  

Instructions 

  • Preheat oven to 400°F. Grease muffin tin (or use parchment or paper liners).
  • Mix muffin mix, eggs, sour cream, milk, and sugar until combined.
  • Fold in blueberries. Divide evenly between cups of a 12 muffin tin.
  • Bake 18-23 minutes. Cool for 10 minutes in muffin tin, then carefully remove and cool completely on a wire rack.

Notes

  • Makes 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. 
4.97 from 28 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 239 | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 353mg | Potassium: 101mg | Fiber: 3g | Sugar: 15g | Vitamin A: 195IU | Vitamin C: 2.6mg | Calcium: 50mg | Iron: 1.2mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Bread, Breakfast, Side Dish
Cuisine American

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easy Blueberry Corn Muffins in the muffin tin with writing
easy to make Blueberry Corn Muffins with writing
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plated Blueberry Corn Muffins with writing
blueberry corn muffins on a plate with blueberries and in muffin tin with writing
close up of Blueberry Corn Muffins on a plate with writing

Very slightly adapted from Jiffy

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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Comments

    1. 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!

  1. 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!5 stars

    1. 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.

  2. 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.4 stars

    1. 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!