Big Blueberry & Corn Muffins

10 min prep 25 min cook 35 min total 12 servings


  • 1 bag Birds Eye Steamfresh Selects Super Sweet Corn, or 1-1/2 cups Birds Eye Fresh Frozen Select Vegetables Sweet Kernel Corn, cooked according to package directions
  • 2 boxes (8.5 oz.ea.) corn muffin mix
  • 2 eggs
  • 1/4 cup milk
  • 1 container (5.3 oz.) non-fat blueberry yogurt
  • 1 cup blueberries


  1. Preheat oven to 350°F. Line 12-cup muffin pan with cupcake liners.
  2. Mix corn muffin mix, eggs, milk and yogurt in medium bowl until well combined. Stir in prepared Super Sweet Corn and blueberries. Spoon or scoop into prepared pan.
  3. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool muffins completely on wire rack.


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