Corn Muffins With Blueberries Recipe

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix1 tablespoon brown sugar1 egg, lightly beaten1/3 cup milk1/2 cup fresh or frozen blueberries

Preparation

In a large bowl, combine the muffin mix and brown sugar. Combine the egg and milk; stir into dry ingredients just until moistened. Fold in blueberries.

Coat muffin cups with cooking spray or use paper liners. Fill half full with batter. Bake at 400° for 12-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.