Blueberry Corn Muffins Ala-Lee

Total Time
Prep 10 mins
Cook 0 mins

I've been making these for longer than I can remember, and have had not one person NOT like them. These muffins incorporate 2 of my favorite foods....blueberries and corn muffins! However, I'm lazy and this was my way of having both in as short a time as possible.


  1. Prepare the corn muffins according to package directions.
  2. Add the blueberries using more or less than the listed amount.
  3. If using frozen berries mix them in gently and use them frozen.
  4. Bake according to package.
  5. However, you may have more than the number of muffins stated, so plan accordingly.
  6. I use Texas size muffin tins and cupcake liners.
  7. It makes 4 or 5 of this size muffin.
  8. When done, and while still hot, dip tops in mix of melted butter and lemon juice to your taste, then into sugar.
  9. To fancy them up use decorator sugars colored to the season or your mood!
  10. ENJOY!
Most Helpful

you have made my little redneck heart happy! eat them, eat them all! :) :)

mojomuppet May 18, 2007

Thanks for the super-easy recipe! We had some blueberries to use up, and always keep Jiffy mix on hand, so this made a nice Sunday breakfast treat. We skipped the sugar on top, though, and just enjoyed the sweetness of the berries.

Podkayne July 02, 2006

wow these were delicious!! i made them using frozen blueberries. they taste like Pollys Pancake House in Sugar Hill NH blueberry corn pancakes which we love!! I actually dipped them in real VT maple syrup!!!

mandabears March 09, 2006