Blueberry Corn Muffins Recipe

Name: Blueberry Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. corn meal; 1 c. unsifted flour; 1/4 c. sugar; 1 tsp. baking soda; 1/2 tsp. salt; 1/4 c. packed brown sugar; 1 egg; 1 c. buttermilk; 3/4 c. corn oil; 1 1/2 c. fresh or frozen blueberries

Servings: persons

1
Preheat oven to 425u00b0.
2
Grease a 12-muffin tin with butter. Combine the dry ingredients in a large mixing bowl. In another bowl, combine the egg, buttermilk and oil, then blend with wire whisk.
3
Pour the egg mixture into the dry ingredients, stirring until blended.
4
Fold the blueberries into the batter.
5
Be careful not to overmix or the batter will turn blue.
6
Spoon the batter into greased muffin tin.
7
Bake for 20 minutes.
8
Serve the muffins warm with butter.

954

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 c. corn meal, 1 c. unsifted flour, 1/4 c. sugar, 1 tsp. baking soda, and more.

Yes, Blueberry Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Corn Muffins

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