Blueberry Cornbread Muffins
New Year, folks. Time to start all over again. Wash away the old, bring in the new. But before we can do all that, we have to look at ourselves with fervor, and demand answers to our own questions. The hard truth, the questions we struggle to answer. For example…What kind of cornbread lover are you?
Preheat oven to 400°F. Line a muffin pan with liners or spray with non-stick baking spray. Set aside.
Combine 1/2 package wild blueberry muffin mix with 1 package of cornbread mix. Add 3 eggs, cream cheese, and milk; stir until combined. Fold in drained can of wild blueberries included with mix.
Scoop batter into prepared muffin cups. Top each with sprinkle of large sugar crystals, if desired.
Remove from oven and allow to cool 5 minutes before removing from pan. Serve immediately or keep stored in air-tight container.