Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix1 cup fresh or frozen blueberries1/3 cup canned white or shoepeg cornMaple syrup
Preparation
In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.
