Shelly's Recipe

LEMON BLUEBERRY CORN MUFFINS

Category: Muffins

1 (7 1/2 oz) pkg corn muffin mix
1 tsp grated lemon rind
1/3 cup water
1 (16 oz) can blueberries, well drained
1 tbsp sugar

Spray muffin pan with cooking spray. Combine mix and lemon rind. Add water and stur until just blended but slightly lumpy. Quickly stir in blueberries. Fill cups 2/3 full. Sprinkle with sugar. Bake at 400 for 10-12 minutes if using mini muffin pan or 15-20 minutes for regular size. Let stand a few minutes before Remove to wire rack to cool.