Blueberry Cornbread Muffins
Creamed corn, whole corn kernels and blueberries bake up moist and sweet in this easy 5-ingredient corn muffin recipe.
Preheat over to 400°F. Spray a muffin tin with non-stick cooking spray.
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 and pecans, if desired.
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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