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?
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.
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:
- It’s easy.
- It doesn’t make an overwhelming amount.
- It tastes like its from scratch.
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.
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”.
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.
More Easy Muffin Recipes:
- Fruit and Nut Bran Muffins
- Light and Fluffy Gluten Free Strawberry Muffins
- Glazed Lemon Poppyseed Mini Muffins
- Cinnamon Blueberry Bran Muffins
- Cranberry Orange Oatmeal Muffins
- Crunchy Banana Chip Mini Muffins
More Jiffy Mix Recipes:
- Jiffy Mexican Style Cornbread
- Spiffy Jiffy Cornbread
- Jiffy Cornbread with Creamed Corn
- 5-Ingredient Corn Casserole
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Lemon Blueberry Corn Muffins
INGREDIENTS:
- 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
DIRECTIONS:
- 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.
NUTRITION:
Pin “Lemon Blueberry Corn Muffins” For Later!
Do you think this would work well with Mulberries?
I used to collect mulberries in the woods behind my house and we’d use them for pies. I think they’d leak a little more than the blueberries and they’re much larger, so you probably wouldn’t need as much. Personally, I love that type of “experiment” and those boxes of Jiffy aren’t so expensive as to constitute “a waste” if it doesn’t work out. Let me know how it goes!
Has anyone tried making recipe this into a pan of cornbread vs. muffins? Just curious if its work….
You could make it in a loaf pan – but depending on the size of it (9×5), you might need two boxes of mix and consequently, double the recipe. Additionally, if you use a large loaf pan, you might want to reduce the heat by 25° and cook it longer — start checking at 30 minutes with a cake tester. If it comes out of the center of the loaf “clean” or with just a few crumbs, it should be done. If you have mini loaf pans, you should be fine with one box.
About how much do you get from lemon zest? Was going to sub for lemon juice, which I’ve read is 2 tbsp for every tsp of zest. Thanks!
About 1-2 teaspoons of lemon zest from one lemon (depending on how good of a grater/microplane you have). I wouldn’t substitute juice in this application. The beauty of lemon zest is that it’s pure flavor without adding any liquid and compromising the ratios of the mix:liquid.
They taste amazing, but how do you keep the blueberries from sinking to the bottom? I added some toasted pecans as well!
If you’re having a problem with the blueberries sinking, toss them in flour before adding them to the batter and don’t overmix. It should suspend the fruit in the batter.
What if you don’t have buttermilk?
Make your own! For every cup of milk, add one tablespoon of vinegar or lemon juice and let it sit for 10 minutes, then use whatever amount you need in your recipe!
I have an office holiday brunch tomorrow and I had cornbread in my cabinet but wanted to amp it up a bit and thought of blueberries. Had no idea this recipe existed and after googling I came across yours. The lemon zest really makes it so fresh and light. The muffins look amazing and I’m so incredibly happy with it. Thank you so so much for this. They look gorgeous. I’m sure they’ll be a hit tomorrow!!
Have a great time at your holiday brunch! Hope everyone enjoys the muffins!
One of my favorite summer flavor combos- and who doesn’t like a good corn muffin!? These look delish!
I definitely pinned it for later. These look so amazingly delicious! I don’t have a kid’s lunchbox to tuck these into, but I’ll most definitely be shoving in a few of them in my own lunchbox when I get around to baking them 🙂
That is completely acceptable, Haley! I’ve done the same myself!
Sometimes I think you need to find that happy medium on “from scratch” as you’ve done here. Sounds like a winner of a recipe to me!
Sweet & savory is always a win. I also like how these could be eaten as breakfast, a snack or with dinner!
I hope you’ll try them!
Lemon blueberry muffins are my favourite muffins. Perfect for the summer too!
I love how easy these are and they look absolutely perfect! I don’t make blueberry muffins nearly enough!
I’m another one who grew up with Jiffy, and can totally see how this doctored version would be delicious. I know we can put so much pressure on ourselves to make everything from scratch, but we all have our shortcuts that keep us sane 🙂
You’re right, we do put a lot of pressure on ourselves — for a myriad of things. If a little box of corn muffin mix can make life easier, so be it!
i love Jiffy corn muffin mix! And, I actually have some blueberries on the counter and Jiffy mix in the pantry! Thanks for the inspiration, Lisa!
Happy to help, Beth!
Haha! I used to make this exact thing all the time! Blueberries and jiffy mix is SOOOO good! (And kind of no fail- I’m not much of a baker!)
Great minds think alike!
I grew up with Jiffy – even when I was standing on a stool to reach the mixing bowl, I could make these myself.
the way you’ve jazzed them up looks PERFECT to me – not a cop out at all – YUM
Glad I’m not the only one who grew up with jiffy!
These photos have me sold! Cannot wait to make these blueberry corn muffins!!!
Let me know how you like them!
What a great flavor combination! I love lemon in the summer- so refreshing. Really beautiful photos!
I appreciate that, Michelle! Thank you!
nice idea to use blueberries with lemon..adding this recipe to my list..I could have one for breakfast everyday! 🙂
I know – a guilty pleasure, Priya!
they look yummy!