Blueberry Corn Muffins

By fcgra

Ingredients

• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1 tablespoon brown sugar
• 1 egg, beaten
• 1/3 cup milk
• 1/2 cup fresh or frozen blueberries

Preparation

Step 1

In a large bowl, combine the muffin mix and brown sugar. Combine the egg and milk; stir into dry ingredients just until moistened. Fold in blueberries.
Coat muffin cups with cooking spray or use paper liners. Fill half full with batter. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.