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Blueberry Corn Muffins Recipe
|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|
|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)|
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 mg
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
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.
Bake at 425 degrees 20 to 25 minutes