BLUEBERRY-CORN MUFFINS
Stop trying to choose between blueberry and corn muffins when you can have them both in Blueberry-Corn Muffins. Ten minutes is all you need to prep these delicious Blueberry-Corn Muffins.
Provided by My Food and Family
Categories Fruit Desserts
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Whisk egg, lemon zest and sour cream in medium bowl until blended. Add muffin mix; stir just until blended. Stir in blueberries.
- Spoon evenly into 6 paper-lined muffin cups; sprinkle with sugar.
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool completely.
Nutrition Facts : Calories 210, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.702 g, Sugar 0 g, Protein 4 g
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