Lemon Blueberry Corn Muffins

By garlic and zest
Contributed by lisa lotts
1 fave
Nutrition per serving    (USDA % daily values)
CAL
99
FAT
5%
CHOL
18%
SOD
2%
Uploaded by: garlic and zest Lotts

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Ingredients for 6 servings

1 8.5 ounce box Jiffy corn muffin mix (or similar brand)

3 tablespoons sugar

1 egg

1/2 cup buttermilk

1 lemon, zested

1 cup blueberries

Preparation

1.

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, 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. Spoon batter into prepared liners filling each about 3/4 way. Bake for 18-20 minutes until golden brown. Serve.

View instructions at
garlic and zest

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