BLUEBERRY CORN MUFFINS ALA-LEE
I've been making these for longer than I can remember, and have had not one person NOT like them. These muffins incorporate 2 of my favorite foods....blueberries and corn muffins! However, I'm lazy and this was my way of having both in as short a time as possible.
Provided by Nana Lee
Categories Quick Breads
Time 10m
Yield 4-7 muffins, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the corn muffins according to package directions.
- Add the blueberries using more or less than the listed amount.
- If using frozen berries mix them in gently and use them frozen.
- Bake according to package.
- However, you may have more than the number of muffins stated, so plan accordingly.
- I use Texas size muffin tins and cupcake liners.
- It makes 4 or 5 of this size muffin.
- When done, and while still hot, dip tops in mix of melted butter and lemon juice to your taste, then into sugar.
- To fancy them up use decorator sugars colored to the season or your mood!
- ENJOY!
Nutrition Facts : Calories 363.3, Fat 10, SaturatedFat 2.5, Cholesterol 1.6, Sodium 892.9, Carbohydrate 62.8, Fiber 6.4, Sugar 21.1, Protein 6
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