lemon blueberry corn muffins
Sometimes, you need to take a short cut. Sometimes a short cut is demanded. Maybe it means picking up a box of donuts because you’re the “snack mom” at your kid’s soccer game, or stopping at the drive through on the way home from work because you’ve got to build an “erupting volcano” with your 4th grader for her science project. Whatever the reason, we’re all entitled to cutting a few corners here and there in the name ease and maintaining our sanity.
For me, I admit that there are times when I crave something, but don’t have the energy or motivation to act. Times when the whole “from scratch” route feels like an annoying mosquito whining in my ear. At times like this, I go old school. As in, a throwback to my youth. Jiffy mix. Do you remember those little boxes of buttermilk biscuit and corn muffin mix? They were great for their simplicity and so easy, an eight year old could make them. And I did.
I was forever using those little box mixes as the starting point for my “culinary creations”. I remember mixing in fresh blackberries plucked from the woods behind our house. Or sweetening the biscuit mix for my pre-adolescent rendition of strawberry shortcake. These days, I keep a box or two on hand for the convenience. These trusty old-reliables are there for me any time I need a short cut.
A testament to time-saving efficiency (or perhaps a little laziness on my part), these lemon blueberry corn muffins can be assembled in five minutes, thanks to that little mix. We like them for breakfast, brunch, or as a quick snack. They freeze well, too.
- 1 8.5 ounce box Jiffy corn muffin mix (or similar brand)
- 3 tablespoons sugar
- 1 egg
- 1/2 cup buttermilk
- 1 lemon, zested
- 1 cup blueberries
- Preheat oven to 400 degrees.
- Prepare muffin tin. Put paper liners in about 7-8 muffin tins and spray each liner with vegetable spray.
- In a medium bowl combine muffin mix, sugar, egg and buttermilk. Stir until just combined.
- Add lemon zest and mix again so that zest is distributed throughout batter. Add blueberries and stir to coat.
- Spoon batter into prepared liners filling each about 3/4 way.
- Bake for 18-20 minutes until golden brown. Serve.