This recipe originally came from Parents Magazine. To see the original recipe, click here. I decided to tweak the recipe a little. If you like blueberries and corn muffins, I think that you'll like this recipe.
- 1-1/2 cups blueberries (I used frozen and rolled them in 1/4 cup flour to prevent bleeding in the batter)
- 1 box (8.5 ounces) corn bread mix (such as Jiffy) and ingredients to make the mix or follow the directions on the canister of corn meal like I did
- 1/3 cup granulated sugar
- 1/2 cup milk
- 1/4 - 1/2 cup Confectioners sugar
- 1 lemon - zested and juiced
Directions
1. Heat oven to 400 F. Generously coat 12 cups in a muffin pan with nonstick cooking spray.
2. In a medium-size bowl, stir corn bread mix, egg (I used 1 per mix directions), granulated sugar, lemon zest, and milk until combined. Gently stir in blueberries.
3. Fill muffin cups should be about 3/4 full.
4. Bake at 400 F for 10 minutes. Cool in muffin pan on rack for 5 minutes. Run a sharp knife around each cup and remove cakes to racks to cool completely.
5. To serve, combine lemon juice and powdered sugar to make a glaze. Drizzle glaze over each muffin.
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