You are here

Blueberry Cornmeal Muffins

Country.Chef's picture
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Cornmeal 3⁄4 Cup (12 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Blueberries 1 Cup (16 tbs) (Fresh Or Frozen)
  Milk 1 Cup (16 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Egg whites 2

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt.
Add blueberries.
Stir in milk and oil just until mixed.
In a mixing bowl, beat egg whites until stiff peaks form; fold into batter.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400° for 20-25 minutes or until muffins test done.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1936 Calories from Fat 606

% Daily Value*

Total Fat 69 g105.8%

Saturated Fat 12.3 g61.3%

Trans Fat 0 g

Cholesterol 22.6 mg7.5%

Sodium 1991.5 mg83%

Total Carbohydrates 298 g99.2%

Dietary Fiber 16.6 g66.2%

Sugars 78.2 g

Protein 41 g81.2%

Vitamin A 6.3% Vitamin C 23.9%

Calcium 103.6% Iron 72.5%

*Based on a 2000 Calorie diet

Blueberry Cornmeal Muffins Recipe