Quick! Grab a box of Jiffy corn muffin mix and make this Jiffy Blueberry Cornbread.

Bursting with blueberries and slightly sweet, Jiffy Blueberry Cornbread can be

Jiffy Blueberry Cornbread

Author: Dana
Prep Time: 25
Cook Time: 20
Total Time: 45 minutes
Yield: 8 large or 16 small servings 1 x

Blur the lines between breakfast, brunch and dessert. Homemade cornbread or muffins in about an hour. Can be dairy free or vegetarian.

*To make “buttermilk”- combine 1/3 cup milk of choice and 1 teaspoon lemon juice or vinegar. Stir and let sit five minutes before using.

Preheat oven to 400 F.
For cornbread, line a metal or glass 8 x 8 pan with baking spray and parchment, if desired.
For muffins, line 8 out of 12 muffin cups with liners.
Combine corn muffin mix, sugar, salt and stir well to break up lumps.
Remove 2 tablespoons dry mix, toss in with blueberries and set aside.
In another bowl, stir together eggs, buttermilk, lemon and melted butter.
Pour wet ingredients over dry. Use rubber spatula to combine in as few strokes as possible.
Gently fold in blueberries. Let batter rest four minutes.
Place cornbread pan or muffin tin in oven while batter rests.
Gently stir batter once or twice. Pour into pan or divide among 8 muffin cups.
Bake 15 – 20 minutes. Cornbread is ready when a toothpick inserted in the middle comes out clean.
Let cool. Best eaten in the first two days or freeze for up to three months.