Blueberry Corn Muffins
These blueberry corn muffins are soft and moist, and just bursting with fresh, juicy blueberries.
Servings: 12 muffins
Calories: 231
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
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