Jiffy Lemon Blueberry Corn Muffins

jiffy lemon blueberry corn muffins.

Jiffy Lemon Blueberry Corn Muffins are a quick and easy way to doctor up that little box of Jiffy Corn Muffin Mix that’s ever-present in your pantry. There are lots of Jiffy mix recipes out there and we love them because they make life easier and we can all use a little help sometimes, no?

batter whisk and blueberries

  Some of you may view this “recipe” as a cop out.  Others will applaud the “real world” aspects that make it so relevant.  These Lemon Blueberry Corn Muffins aren’t from scratch.  They’re doctored from Jiffy Corn Muffin Mix– and if I’m being honest, they’re my go-to muffins when I want something that tastes like “homemade” without the commitment.   

jiffy corn muffin mix batter and blueberries in a bowl.

Life is busy and sometimes the whole “from scratch” route feels like an annoying mosquito buzzing in your ear, you know?

My “cheat” is Jiffy corn muffin mix.  I like it because:

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  1. It’s easy.
  2. It doesn’t make an overwhelming amount.
  3. It tastes like its from scratch.
This easy jiffy mix recipe is ready in minutes.

As a kid, I loved fiddling with those boxed mixes, doctoring them up to give them my own spin.  Nowadays I usually have a box or two in the pantry — just in case.

muffin tin with batter in the cups.

For these muffins, a little extra leavening stirred in with sugar, buttermilk, lemon zest and blueberries, take these standard corn muffins into the realm of “Ooh – what have you made???”  And if you don’t happen to have buttermilk on hand (a la Martha Stewart), keep in mind that combining milk + a squeeze of lemon juice (or distilled vinegar) and letting it rest for a few minutes — will give you a perfectly acceptable “buttermilk substitute”.

baked muffins in a muffin tin

Try these Lemon Blueberry Cornmeal Muffins for breakfast, brunch, or as a quick snack.  They freeze well, too, so you’ll always have some ready to pop into the microwave for a easy breakfast or  to tuck into your child’s lunchbox for a special treat.

Lemon Blueberry Corn Muffins in paper cups.
Lemon Blueberry Corn Muffins with paper liner pulled back.

More Easy Muffin Recipes: 

More Jiffy Mix Recipes: 

closeup of Lemon Blueberry Corn Muffins with a bite removed.

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4.66 from 20 votes

Lemon Blueberry Corn Muffins

A super easy breakfast treat made with boxed “Jiffy” corn muffin mix.
Author: Lisa Lotts
Course Breakfast
Cuisine American
Keyword corn muffin mix
Dietary Restrictions Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8


  • 1 8.5 ounce box Jiffy corn muffin mix or similar brand
  • 3 tablespoons sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 egg
  • ½ 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, baking soda, baking powder, 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.
  • Line a muffin tin with paper liners and spray them with vegetable spray.  Spoon batter into prepared liners filling each about 3/4 way.
  • Bake for 18-20 minutes until golden brown. Serve.


Calories: 180kcal | Carbohydrates: 32g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 295mg | Potassium: 77mg | Fiber: 2g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 1.8mg | Calcium: 36mg | Iron: 1.2mg

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  1. Charlie B says:

    can you use frozen blueberries

    1. Yes, you can use frozen blueberries. Just don’t defrost them before adding to the batter, otherwise they’ll turn it blue!

  2. Saw this recipe while surfing internet.l love the interaction on making these blueberries and lemon Muffin’s keep up the good work…:)

  3. Maria Romanello says:

    Can these be made without lemon zest?