Blueberry-Orange Corn Muffins


Blueberry-Orange Corn Muffins

Photo credit: Amanda Odum

Blueberry-Orange Corn Muffins
Yields 12 muffins


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For muffins:
1 tsp. vanilla extract
2 eggs
⅔ c. milk
2 c. blueberries, rinsed
1 box Jiffy® corn muffin mix
1 box Jiffy® yellow cake mix
Zest from 1 lg. navel orange

For glaze:
1 c. powdered sugar
Juice from 1 lg. navel orange


  1. Preheat oven to 400° F.
  2. In a large mixing bowl, combine corn muffin mix, cake mix, milk, vanilla, zest, and eggs.  Stir until all ingredients are well incorporated.  Batter will be slightly lumpy.
  3. Fold in blueberries.
  4. Pour batter evenly into well-greased or paper-lined muffin tin.
  5. Bake for 15-20 minutes, or until an inserted toothpick comes out clean.  Remove from tin and cool on a wire rack.
  6. In a small bowl, whisk together orange juice and powdered sugar until thickened.
  7. Drizzle glaze over warm muffins.
  8. Serve immediately or store in an airtight container after cooling.

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