Fresh Blueberry Corn Muffins

Fresh Blueberry Corn Muffins

(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
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Vegetarian Corn Muffin Mix
Corn Muffin Mix


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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