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Fresh Blueberry Corn Muffins

prep: 5 min, cook: 18 min


  • 2 packages JIFFY Corn Muffin Mix 8.5 ounces each
  • 2 eggs
  • ¾ cup sour cream
  • ¼ cup milk
  • ¼ cup granulated sugar
  • 1 1/2 cups fresh blueberries


  1. Preheat oven to 400°F. Grease muffin tin (or use paper liners).
  2. Mix muffin mix, eggs, sour cream, milk, and sugar until combined.
  3. Fold in blueberries. Divide evenly between 12 muffins.
  4. Bake 18-23 minutes. Cool for 10 minutes in muffin tin, then carefully remove and cool on a wire rack.

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