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Blueberry Corn Muffins



Blueberry Corn Muffins
Number of Servings: 10 or more Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes Source: MM User
Food Groups: Dairy, Fruits, Grains
Meal Type: Breakfast & Brunch
Origin: American
Special Features: Quick to Prepare (under 30 minutes)

Back to basics.

Ingredients:

1 cup all-purpose Flour
1 cup yellow Cornmeal
3 tablespoons Sugar
1 teaspoon baking Powder
1/2 teaspoon baking Soda
1/4 teaspoon Salt
1 cup fat-free Buttermilk
3 tablespoons Vegetable oil
2 Eggs
1 cup fresh Blueberries

Preparation:

Combine first 6 ingredients in a large bowl; make a well in center of mixture.

Combine buttermilk, oil, and eggs; add to dry ingredients, stirring just until moistened.

Gently fold in blueberries. Spoon batter evenly into 12 foil-lined muffin cups.

Bake at 400 deg for 20 minutes.

Remove from pan; let cool on a wire rack.


Nutrient Information
Calories: 141
Total Fat: 5 g
Saturated Fat:
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 141 mg
Carbohydrates: 21 g
Protein: 4 g
Fiber: 2 g
Vitamin A:
Vitamin C:
Calcium: 30 mg
Iron:

Cook's Notes: