Fresh Blueberry Corn Muffins
(15 Muffins)
- 2 pkgs. "JIFFY" Corn Muffin Mix
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup apple juice
- 1-1/2 cups fresh or frozen blueberries
Preheat oven to 400°, grease muffin pans or use paper liners.
Combine muffin mixes, eggs, sour cream and apple juice; mix until moist. Let set 3 to 5 minutes. Stir in blueberries. Spoon batter into prepared muffin cups, filing 3/4 full. Bake 20- 23 minutes. Cool in pan on wire rack 10 minutes before removing from pan.
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