Lemon Blueberry Corn Muffins

A testament to time-saving efficiency (or perhaps a little laziness on my part), these lemon blueberry corn muffins can be assembled in five minutes, thanks to Jiffy corn muffin mix. We like them for breakfast, brunch, or as a quick snack. They freeze well, too.

Total Time

25min

4.7

3 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

1 1/2 cups

Jiffy Corn Muffin Mix

or Similar Brand

•

3 Tbsp

Granulated Sugar

•

1/2 tsp

Baking Powder

•

1/4 tsp

Baking Soda

•

Eggland's Best Classic Egg

•

1/2 cup

Buttermilk

•

Lemon , zested

•

1 cup

Fresh Blueberries

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C).

Prepare muffin tin. Put paper liners in about 7-8 muffin tins and spray each liner with vegetable spray.

In a medium bowl, combine Jiffy Corn Muffin Mix (1 1/2 cups) , Granulated Sugar (3 Tbsp) , Baking Soda (1/4 tsp) , Baking Powder (1/2 tsp) , Eggland's Best Classic Egg (1) , and Buttermilk (1/2 cup) . Stir until just combined.

Zest the Lemon (1) and add lemon zest into the batter. Mix again so that zest is distributed throughout batter.

Add Fresh Blueberries (1 cup) and stir to coat.

Spoon batter into prepared liners filling each about 3/4 way.

Bake for 18-20 minutes until golden brown. Serve.

Nutrition Per Serving

CALORIES

177

FAT

4.8 g

PROTEIN

3.1 g

CARBS

30.1 g