Maureen’s Blueberry Cornbread (the quick and easy way)

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You can use whatever method you normally use to make cornbread and then just throw blueberries in at the end before baking.  I have made this for lots of people over the years and it is always a hands down hit.  I have friends that have done this same basic thing and tried strawberries and also pineapple and they report great results with those as well.  Also had a friend try kiwi and she said it was not good at all…came out like glue.  I sometimes make these into muffins as well.  Here is what I did today (sorry about lack of pictures, I forgot that I had not blogged this one already so I didn’t think of it until sitting down to eat some!):

 

2 boxes Jiffy brand corn bread/muffin mix (each box makes 6 muffins)

2/3 Cup Milk

2 eggs

fresh or frozen blueberries

1. Mix the muffin mix, eggs, and milk until well combined.

2.  Stir in blueberries.

3.  Pour into prepared pan or muffin tin.

4. Bake according to package directions (Jiffy was 20-25  minutes at 400 for the bread).

 

That’s it!  So easy!

 

 

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