Add some sour cream and blueberries to JIFFY Corn Muffin Mix and you will get really delicious, soft and fluffy muffins! 

This recipe is the suggested one from JIFFY for making blueberry corn muffins using their mix.

Some changes I made besides the SOUR CREAM:

1. Instead of two boxes, I use just one box. One box makes about 8– 9 muffins, depending on how much you fill them. I fill them almost to the top and get 8.  

2. Also, I like a lot of blueberries so I use 1 cup of blueberries. If you like more cake, then keep the blueberries at three-quarters of a cup. I like them a little sweeter so I do a heaping one-third cup of sugar. See my notes in the recipe.

Use the servings adjuster in the print recipe box before you print to make more if you want. 

See the pictures in the slide show to see how easy they are to make!

Enjoy! 

JIFFY Blueberry Corn Muffins Hack ~ Soft and Fluffy!

angiesopenrecipebox.com
Sour Cream makes the corn muffins soft and fluffy! NO dry crumbly corn muffins!
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Prep Time10 mins
Cook Time18 mins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Servings: 7
Calories: 65

Equipment

  • Standard 12-cup Muffin Pan

Ingredients

  • 1 package(8.5 ounces) JIFFY corn muffin mix
  • 1 egg
  • 6 tablespoons sour cream
  • cup milk
  • cup sugar (I use a heaping cup)
  • ¾ cup blueberries (I use 1 cup. I like a LOT!)

Instructions

  • Preheat the oven to 375°.
  • Line a muffin tin with paper liners or grease the tin. Grease-proof or foil liners are best. Regular liners will need to be covered by a new, second liner after they are baked.
  • With a mixer, or by hand, combine the JIFFY corn muffin mix, egg, sour cream, milk, and sugar until creamy.
  • With a rubber spatula, fold in the blueberries.
  • Fill the muffin cups ¾ full.
  • Optional: Add a few extra blueberries on top of each muffin.
  • Bake at 375° for 18 minutes. Insert a cake tester in your highest muffin to test for doneness.
  • Immediately and carefully remove the muffins to a wire rack to cool completely. Don't cool them in the muffin pan. That will retain too much heat.
  • Store the muffins covered at room temperature.

EXTRA TIP:

HOW MANY?   How many muffins you get depends on how you fill the muffin cups.  With this recipe, if you fill them 3/4 full, you should get from 7 to 9 average size muffins 
EXTRA:   I like to be generous with the blueberries! In the batter I use 1 cup instead of the 3/4 cup that Jiffy recommends.   And I like to place a few extra blueberries on top of each one before they go into the oven.  Do what you like. 
Nutrition
Sodium: 22mg | Calcium: 24mg | Vitamin C: 2mg | Vitamin A: 118IU | Sugar: 8g | Fiber: 1g | Potassium: 45mg | Cholesterol: 29mg | Calories: 65kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 3g | Protein: 1g | Carbohydrates: 9g | Iron: 1mg

2 Comments

  1. Margo December 6, 2021 at 10:11 pm

    What a great idea.

    Reply
    1. Angie December 11, 2021 at 8:35 pm

      Yes. Easy! And delish!

      Reply

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