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Blueberry Corn Muffins

muffinmaster's picture
Blueberry Corn Muffins! Isn't your mouth watering already? I served these delicious muffins just last weekend for my family!. They loved it. Treat your family to these Blueberry Corn Muffins too!
  All purpose flour 1 Cup (16 tbs)
  Yellow cornmeal 3⁄4 Cup (12 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Buttermilk 1⁄2 Cup (8 tbs)
  Butter 1⁄2 Cup (8 tbs), melted (1 Stick Butter)
  Blueberries 1 1⁄2 Cup (24 tbs), thawed (Fresh Or Frozen)

Mix dry ingredients in a large bowl.
Beat egg, buttermilk and melted butter in smaller bowl.
Add to flour mixture and stir just until flour is moistened.
Fold in blueberries.
Spoon batter into greased muffin tins and bake until lightly brown.
Serve warm.
Bake at 425 degrees 20 to 25 minutes

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 179 Calories from Fat 76

% Daily Value*

Total Fat 9 g13.2%

Saturated Fat 5 g24.8%

Trans Fat 0 g

Cholesterol 37.8 mg12.6%

Sodium 197.6 mg8.2%

Total Carbohydrates 23 g7.7%

Dietary Fiber 1.4 g5.6%

Sugars 6.1 g

Protein 3 g5.7%

Vitamin A 5.3% Vitamin C 3%

Calcium 5.3% Iron 5.6%

*Based on a 2000 Calorie diet

Blueberry Corn Muffins Recipe