Sweet blueberries really jazz up an ordinary box of corn muffin mix. They're perfect for on-the-go snacking or as an addition to any summer potluck.—Diane Hixon, Niceville, Florida
Corn Muffins with Blueberries
Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1 tablespoon brown sugar
- 1 large egg, lightly beaten
- 1/3 cup 2% milk
- 1/2 cup fresh or frozen blueberries
Directions
- In a large bowl, combine the muffin mix and brown sugar. Combine the egg and milk; stir into dry ingredients just until moistened. Fold in blueberries.
- Coat muffin cups with cooking spray or use paper liners. Fill half full with batter. Bake at 400° for 12-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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