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.
What You Need
Original recipe yields 6 servings
1 tsp. lemon zest
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 pkg. (8-1/2 oz.) corn muffin mix
1 cup fresh blueberries
2 Tbsp. coarse sugar
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Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 0.702g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.