1 8.5 ounce box Jiffy corn muffin mix (or similar brand)
3 tablespoons sugar
1/2 cup buttermilk
1 lemon, zested
1 cup blueberries
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.