The Best Easy Blueberry Muffins

This is by far my favorite blueberry muffin recipe.  It’s so easy, and I love the flavor and the texture.  I’m not a fan of muffins that are overly sweet, or cakey, or dry, and these are none of those things.  And you’re going to laugh when I tell you the secret ingredient:  a box of Jiffy Corn Muffin Mix.

As a native-born and unapologetic Southerner, I am totally against Jiffy Cornbread.  And if you’ve ever had it, you’ll know why.  It’s sweet.  It’s not banana-pudding-sweet, but it’s certainly too sweet to be cornbread.  Proper cornbread isn’t sweet at all.  (And no, you absolutely should not put syrup on your grits–not even cane syrup.)

However, Jiffy Corn Muffin Mix–what with being sweet-ish and all–is the perfect base for blueberry muffins.  Yes, Jiffy muffins made as directed on the package are pretty dry.  We’re going to combat crumbly dryness by adding an extra egg.  

The Best Easy Blueberry Muffins recipe is designed to use fresh blueberries.  Often a blueberry muffin recipe will have you toss the blueberries in a little flour before adding to the batter.  There’s a really good reason for that.  The flour helps to suspend the heavy blueberries in the batter, so you don’t end up with a solid purple mass at the bottom of your muffins.  Since fresh blueberries can sometimes be a little sour, here we toss them in powdered sugar instead.  The cornstarch in the powdered sugar works the same way the flour does in other recipes.  And it’s a light-handed hedge against sourness without adding a cup of granulated sugar to the recipe.    

Good morning, sunshine!

Print Recipe

Blueberry Muffins

Makes 8-10 muffins

Ingredients

• 2 eggs
• ⅓ cup milk
• 1 box Jiffy Corn Muffin Mix
• ¾ cup blueberries
• 2 T. powdered sugar

Instructions

• Preheat the oven to 400°. Grease 8 wells of a muffin pan, or use cupcake liners.
• In a medium mixing bowl, beat the eggs well. Beat in milk. Add the corn muffin mix, and stir until moistened.
• In a small bowl, toss the blueberries with the powdered sugar until all blueberries are coated. Fold the blueberries into the muffin batter.
• Fill each well of the muffin tin ⅔ full. If you have more batter, grease additional muffin wells as needed.
• Bake for 15-20 minutes, or until browned on top and a toothpick inserted into the center tests clean. Allow to cool in the muffin pan for 3 or 4 minutes before turning out.