Blueberry Corn Muffins

Creamed corn, whole corn kernels and blueberries bake up moist and sweet in this easy 5-ingredient corn muffin recipe.
Blueberry Corn Muffins

Serves

12
Prep Time
5 min.
Cook Time
45 min.
Creamed corn, whole corn kernels and blueberries bake up moist and sweet in this easy 5-ingredient corn muffin recipe.
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
Directions
  1. Preheat over to 400°F. Spray a muffin tin with non-stick cooking spray.
  2. 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.
  3. 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.
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