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Lemon Blueberry Corn Muffins
A super easy breakfast treat made with boxed "Jiffy" corn muffin mix.
Course
Breakfast
Cuisine
American
Keyword
corn muffin mix
Dietary Restrictions
Vegetarian
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
Calories
180
kcal
Author
Lisa Lotts
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
Instructions
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
Calories:
180
kcal
|
Carbohydrates:
32
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
295
mg
|
Potassium:
77
mg
|
Fiber:
2
g
|
Sugar:
14
g
|
Vitamin A:
75
IU
|
Vitamin C:
1.8
mg
|
Calcium:
36
mg
|
Iron:
1.2
mg