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!


JIFFY Blueberry Corn Muffins Hack ~ Soft and Fluffy!
Sour Cream makes the corn muffins soft and fluffy! NO dry crumbly corn muffins!
4 from 4 votes
Prep Time10 minutes
Cook Time18 minutes
Course: Breakfast, Side Dish, Snack
Cuisine: American
Servings: 7
Calories: 65


  • Standard 12-cup Muffin Pan


  • 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!)


  • 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.


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. 
Calories: 65kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 22mg | Potassium: 45mg | Fiber: 1g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg


  1. Anonymous September 12, 2023 at 4:02 pm

    My recipe does not show the quantity of

  2. Anonymous April 20, 2023 at 4:01 pm

    Hi! In your description, it says you use one third cup sugar but the recipe card says one fifth. Just thought I’d let you know!

    1. Angie June 13, 2023 at 9:15 am

      Thank you so much! I’ve been meaning to complain to the recipe developer about how small they make those numbers! I mean, they are really small! thanks a million!

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

    What a great idea.

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

      Yes. Easy! And delish!


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