Serves 12

Prep time 5 min.

Cook time 45 min.


2 pkg. (8.5 oz. each) corn muffin mix

2 eggs

1 can (14.75 oz.) Del Monte® No Salt Added Cream Style Corn

1 can (15.25 oz.) Del Monte® No Salt Added Whole Kernel Corn, well drained

1 cup fresh or frozen blueberries

1 cup chopped pecans, optional


  1. Preheat over to 400°F. Spray a muffin tin with non-stick cooking spray.

  2. Stir together corn muffin mix, eggs, cream-style corn and whole kernel corn in a large mixing bowl; batter will be slightly lumpy. Gently fold in blueberries and pecans, if desired.

  3. Fill 12 muffin cups about 2/3 full. Bake 18 to 22 minutes or until deep golden brown and wooden pick inserted in center comes out clean.

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