2 boxes Jiffy honey corn muffin mix

1/4 cup sugar

2 large eggs

3/4 cup sour cream

1/4 cup whole milk

1 teaspoon vanilla

2-3 cups fresh or frozen blueberries

Preheat oven to 375 F. Mix corn muffin mixes with sugar. Lightly beat the eggs, then add sour cream, milk and vanilla with a whisk, stir until combined. Add the dry ingredients and stir until just incorporated. Gently fold in blueberries. Fill muffin tins 1/2 full. (I use foil cake cups) Bake for 25-28 minutes at 375 F oven, until golden brown. Serve warm or cooled with honey butter. Makes 18-20 muffins.