*Or frozen, thawed Heat oven to 425. Grease bottoms of 12 medium muffin cups. Stir Corn Bread Mix, water, brown sugar and egg just until mix is moistened. (Batter will be lumpy.) Fold in blueberries. Fill muffin cups 2/3 full. Bake until golden brown, 15 to 20 minutes. Mix granulated sugar and cinnamon; dip tops of muffins into butter, then into sugar-cinnamon mixture. 1 dozen muffins.
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|Serving Size: 1 Serving (23g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 4 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 17.6mg||5 %|
|Sodium 8.6mg||0 %|
|Potassium 18.4mg||0 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 11.4g|
|Protein 0.5g||1 %|
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Calories per serving: 50
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