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RECIPE
8 INGREDIENTS7 STEPS25MIN

Lemon Blueberry Corn Muffins

4.7
3 Ratings
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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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.

25MIN

Total Time
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Ingredients
US / METRIC
Servings:
8
Serves 8
1 1/2 cups
Jiffy Corn Muffin Mix
or Similar Brand
1/2 tsp
Baking Powder
1/4 tsp
Baking Soda
1
1/2 cup
Buttermilk
1
Lemon , zested
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Nutrition Per Serving
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CALORIES
177
FAT
4.8 g
PROTEIN
3.1 g
CARBS
30.1 g

Directions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Prepare muffin tin. Put paper liners in about 7-8 muffin tins and spray each liner with vegetable spray.
Step 3
In a medium bowl, combine Jiffy Corn Muffin Mix (8.5 ounce), Granulated Sugar (3 tablespoon), Baking Soda (1/4 teaspoon), Baking Powder (1/2 teaspoon), Egg (1), and Buttermilk (1/2 cup). Stir until just combined.
Step 4
Zest the Lemon (1) and add lemon zest into the batter. Mix again so that zest is distributed throughout batter.
Step 5
Add Fresh Blueberries (1 cup) and stir to coat.
Step 6
Spoon batter into prepared liners filling each about 3/4 way.
Step 7
Bake for 18-20 minutes until golden brown. Serve.

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Nutrition Per Serving
Calories
177
% Daily Value*
Fat
4.8 g
6%
Saturated Fat
2.1 g
11%
Trans Fat
0.0 g
--
Cholesterol
28.4 mg
9%
Carbohydrates
30.1 g
11%
Fiber
1.6 g
6%
Sugars
12.9 g
--
Protein
3.1 g
6%
Sodium
359.2 mg
16%
Vitamin D
0.3 µg
2%
Calcium
79.3 mg
6%
Iron
1.0 mg
6%
Potassium
43.9 mg
1%
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