(15 – 18 Muffins)
- 2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or
2 pkgs. “JIFFY” Corn Muffin Mix
- 2 eggs
- 3/4 cup sour cream
- 1/4 cup milk
- 1/4 cup sugar
- 1-1/2 cups fresh blueberries
Preheat oven to 400°F. Grease muffin pans or use paper baking cups.
Combine muffin mixes, eggs, sour cream, milk and sugar until blended. Fold in blueberries. Fill muffin cups 2/3 full. Bake 18 – 23 minutes. Cool on wire rack for 10 minutes before removing muffins from pan.
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