Fresh Blueberry Corn Muffins

Ingredients

2 packages “JIFFY” Corn Muffin Mix
2 eggs
3/4 cup plain Greek Yogurt
1/4 cup milk
1/4 cup sugar
1 1/2 cups fresh blueberries

Instructions:

Preheat oven to 400°F. Spray muffin pans with non-stick spray or use paper baking cups.
Combine muffin mixes, eggs, Greek yogurt, milk and sugar until blended. Fold in blueberries.
Fill muffin cups 2/3 full. Bake 18 – 23 minutes.
Cool on wire rack for 10 minutes before removing muffins from pan.

Source: jiffymix.com