Blueberry Corn Muffins Ala-Lee |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I've been making these for longer than I can remember, and have had not one person NOT like them. These muffins incorporate 2 of my favorite foods....blueberries and corn muffins! However, I'm lazy and this was my way of having both in as short a time as possible. Ingredients:
1 (8 1/2 ounce) box jiffy corn muffin mix |
1 cup fresh blueberries or 1 cup frozen blueberries |
melted butter |
lemon juice |
sugar |
Directions:
1. Prepare the corn muffins according to package directions.
2. Add the blueberries using more or less than the listed amount.
3. If using frozen berries mix them in gently and use them frozen.
4. Bake according to package.
5. However, you may have more than the number of muffins stated, so plan accordingly.
6. I use Texas size muffin tins and cupcake liners.
7. It makes 4 or 5 of this size muffin.
8. When done, and while still hot, dip tops in mix of melted butter and lemon juice to your taste, then into sugar.
9. To fancy them up use decorator sugars colored to the season or your mood!
10. ENJOY!
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