Blueberry-Orange Cornmeal Muffins

Preheat oven to 400 degrees. Lightly coat a muffin pan with cooking spray or use muffins cups. In a medium bowl, whisk together Jiffy Corn Muffin Mix, egg, and milk. Add orange zest and blueberries to batter, combine until evenly mixed. Spoon the batter into the prepared muffin tin, filling each cup three-quarters full. Bake until golden, 13-15 minutes. Let muffins cool, dust with confectioner’s sugar.

I like to individually wrap my leftover muffins in plastic wrap, then in foil, and freeze them. They make a great breakfast on the go. Just place the frozen muffin on your counter to thaw the night before, and by morning, you’ll have a fresh muffin to grab and take with you on your way out the door. There’s nothing better than a homemade breakfast!