5 Minute Blueberry Muffin Corn Muffins

I haven't shared a recipe here in a long time, because let's face it.

Cooking is not my strong suit.

Oh sure, I've been able to master a few of the dishes outlined in my mom's old notebook.

However, overall, I stick to the basics.


And if there's a way to cut corners, even better.

Of course, since I'm no chef, I figure if I know about these simple recipe shortcuts, I just assume everyone does.

Which is why I was completely shocked today, when I told a girlfriend that I was making blueberry corn muffins and she thought the only way to make them was from scratch.

Ugh, that's a lot of work.

Uh..Not the way I make them.

Honestly, we've been friends a long time, she should've known better.


The Easiest Blueberry Corn Muffins

Ok. Are you ready? Pay attention, because this one is quick...because I use a box mix to start.

Normally, we try to eat whole foods, but every now and then a box sneaks its way into the pantry.

And when the results are this good, I'm ok with that.

Ingredients:

• Jiffy Corn Muffin Mix
• Pint of fresh blueberries or frozen equivalent
• Milk
• Eggs
• Sugar
  

*Note for my gluten free friends. Jiffy is not gluten free. However, there are a number of boxed corn muffin mixes that are including Bob's, Pamela's, King Arthur and Trader Joe's.

Directions:

Here's what I do.

I prepare the corn muffin mix according to the directions on the box. 

Today, I made 12 muffins, I needed 2 boxes, 2/3 cups of milk and 2 eggs. I don't embellish the mix with sugar or anything else. If it ain't broke...

Then I mix the ingredients together in a bowl and gently folded in my blueberries.


I use a mixing bowl with a spout and pour the batter into a paper lined muffin tins. Easier clean up all the way around.


Then I sprinkle sugar on top and pop them into the oven.


Now the directions say to bake for 15-20 minutes. The blueberries tend to add a few minutes, so you'll have to use your judgement a bit.

I stick a fork or knife in mine to see if it comes out dry, if I'm not sure.


When they're done, I place them on a cooling rack for a few minutes.

Then we eat!

Like I said, quick and easy.

And super delicious.


Especially as a side for dinner or with a little butter at breakfast.

They'll probably be none left by morning...but a girl can dream.

Or just make more.

😉

Are you an occasional box baker?

Here are a few more quick recipes:

• 5 Minute Blueberry Pie
• Easy Chicken Crust Pizza
• No Boil Lasagna Rolls
• The Quickest Bolognese Sauce

Happy Baking, Friends!