Ingredients for Blueberry Corn Muffins Ala Lee
- 1 box Jiffy Corn Muffin Mix
- 1 cup Fresh Blueberries
- 1/4 cup Butter, melted
- 1 tablespoon Lemon Juice
- 1/4 cup Sugar, granulated
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How to Make Blueberry Corn Muffins Ala Lee
- Preheat oven to the temperature specified on the corn muffin mix package.
- Prepare the corn muffin batter according to the package directions.
- Gently fold in 1 cup of blueberries. If using frozen blueberries, do not thaw; add them directly to the batter.
- Fill Texas-sized muffin tins lined with cupcake liners about 2/3 full. (This recipe will yield approximately 4-5 large muffins).
- Bake according to the corn muffin mix package directions, or until a toothpick inserted into the center comes out clean. Baking time may vary slightly.
- While the muffins are still warm, dip the tops in a mixture of 1/4 cup melted butter and 1 tablespoon of lemon juice.
- Immediately roll the butter-lemon dipped tops in 1/4 cup granulated sugar.
- For an extra touch, sprinkle with colored decorator sugar according to your preference.
- Let the muffins cool slightly in the muffin tins before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
84g
Fat
12g
Carbs
20g