Blueberry Cornbread Muffins
Creamed corn, whole corn kernels and blueberries bake up moist and sweet in this easy 5-ingredient corn muffin recipe.
Serves
12
Prep time 5 min.
Cook time 45 min.
Ingredients
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
Shop This Recipe
Directions
Preheat over to 400°F. Spray a muffin tin with non-stick cooking spray.
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.
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.