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4.96
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25
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Blueberry Corn Muffins
Easy blueberry corn muffins take only 5 minutes of prep. Blueberries are a perfect choice of Jiffy Corn Muffin Mix add ins!
Prep Time
5
minutes
mins
Cook Time
18
minutes
mins
Total Time
23
minutes
mins
Course:
Bread, Breakfast, Side Dish
Cuisine:
American
Servings:
12
muffins
Calories:
239
Author:
Candace
Equipment
Muffin tin
Zester
3 Tablespoon cookie scoop
Cooling rack
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
Makes 20 mini muffins. Bake for 7-9 minutes.
Nutrition
Calories:
239
|
Carbohydrates:
36
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Cholesterol:
36
mg
|
Sodium:
353
mg
|
Potassium:
101
mg
|
Fiber:
3
g
|
Sugar:
15
g
|
Vitamin A:
195
IU
|
Vitamin C:
2.6
mg
|
Calcium:
50
mg
|
Iron:
1.2
mg