Taking shortcuts in the kitchen makes recipes like these Blueberry Pie Corn Muffins a breeze; especially when you can use boxed corn muffin mix and blueberry pie filling.

I'm one of those people that doesn't care for desserts. I also don't particularly care for baking in general. It's too precise and I like to open my cabinet or refrigerator, see what I have on hand; then whip something up. It's how I release my creativity because we all know I'm not artistic by any stretch of the imagination!

My kids love muffins in the morning so I decided to buy a box of corn muffin mix. When I was in college, I used to get a corn muffin to eat on my way to class; then have them slather a bunch of butter on it and put in on the grill to toast it.

The butter would seep into the muffin and they were so good, but not very healthy. Which is probably why I haven't had a corn muffin in a REALLY long time.

So now that I had this mix, I wanted to make muffins that were a little more moist without having to fry them on a pan in butter. I had some blueberry pie filling leftover from making some tassies and decided to add them to the mix.

How do you make Blueberry Pie Corn Muffins?

For this recipe you'll need a box of corn muffin mix, milk, one egg and some blueberry pie filling. Start by preheating the oven to 400 degrees F. Add the all of the ingredients to a bowl and mix well. Line a muffin tin with paper liners or coat with cooking spray so they don't stick when removed from the pan.

Fill the muffin cups ¾ of the way full and bake for 13-17 minutes until the tops bounce back when gently touched or when a toothpick comes out clean when inserted in to the middle.

This recipe makes 6 Blueberry Pie Muffins and can be kept in the freezer in an airtight container for an easy grab and go breakfast or afternoon snack.

My kids loved these muffins with the addition of the blueberry flavor, but next time I think I'll add a bit of lemon zest too. They were SO easy to make; especially for a non-baker like me.~Enjoy!

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