Blueberry Corn Muffins Recipe Recipe

Name: Blueberry Corn Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 c. unbleached flour; 2 x Large eggs; 2/3 c. corn flour; 1 c. lowfat milk; 2 tsp baking pwdr; 1 c. buttermilk; 1/2 tsp baking soda; 1/4 c. melted butter; 1/2 tsp salt; 2 c. blueberries; 1/4 c. sugar

Servings: persons

1 1/3 c. unbleached flour
2 x Large eggs
2/3 c. corn flour
1 c. lowfat milk
2 tsp baking pwdr
1 c. buttermilk
1/2 tsp baking soda
1/4 c. melted butter
1/2 tsp salt
2 c. blueberries
1/4 c. sugar

1
Sift the dry ingredients together.
2
Beat the Large eggs, lowfat milk, buttermilk and butter together.
3
Pour the egg mix into the flour mix and stir just sufficient to moisten the dry ingredients.
4
Fold the blueberries into the batter.
5
Grease a muffin tin and fill the muffin c. 2/3 full with batter.
6
Bake at 400 F for 20 min or possibly till golden.
7
This is my own recipe and I do not necessarily use exact amounts when I bake so feel free to change it.
8
It's also good with a combination of blueberries and sauted apples, if you decide to do it which way, you should add in a little lemon juice and some cinnamon to the batter.

1209

kcal

Calories

Fat

127

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 11 ingredients. The key ingredients include: 1 1/3 c. unbleached flour, 2 x Large eggs, 2/3 c. corn flour, 1 c. lowfat milk, and more.

Yes, Blueberry Corn Muffins Recipe 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 Recipe

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