Blueberry Corn Muffins Ala Lee Recipe

These irresistible Blueberry Corn Muffins are a family favorite, loved by all! A quick and easy recipe combining the sweetness of blueberries with the delightful texture of corn muffins. Perfect for a busy weeknight or a weekend brunch, this recipe is surprisingly simple, yet yields unbelievably delicious results. Get ready to experience a burst of blueberry goodness in every bite!

Prep Time 15 mins
Cook Time 10 mins
Calories 363.3 kcal
Protein 11g
Rating 3.8 (4 Reviews)
Blueberry Corn Muffins Ala Lee 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Corn Muffins Ala Lee

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How to Make Blueberry Corn Muffins Ala Lee

  1. Preheat oven to the temperature specified on the corn muffin mix package.
  2. Prepare the corn muffin batter according to the package directions.
  3. Gently fold in 1 cup of blueberries. If using frozen blueberries, do not thaw; add them directly to the batter.
  4. Fill Texas-sized muffin tins lined with cupcake liners about 2/3 full. (This recipe will yield approximately 4-5 large muffins).
  5. 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.
  6. While the muffins are still warm, dip the tops in a mixture of 1/4 cup melted butter and 1 tablespoon of lemon juice.
  7. Immediately roll the butter-lemon dipped tops in 1/4 cup granulated sugar.
  8. For an extra touch, sprinkle with colored decorator sugar according to your preference.
  9. 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