CORN MUFFINS WITH BLUEBERRIES

Corn Muffins with Blueberries image

Sweet blueberries really jazz up an ordinary box of corn muffin mix. They're perfect for on-the-go snacking or as an addition to any summer potluck.-Diane Hixon, Niceville, Florida

Provided by Taste of Home

Time 25m

Yield 8 muffins.

Number Of Ingredients 5

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
1 tablespoon brown sugar
1 egg, lightly beaten
1/3 cup milk
1/2 cup fresh or frozen blueberries

Steps:

In a large bowl, combine the muffin mix and brown sugar. Combine the egg and milk; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners. Fill half full with batter. Bake at 400° for 12-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 146 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 264mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.