Blueberry Corn Muffins Recipe

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!

Summary

Servings12Cuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 All purpose flour1 Cup (16 tbs)
 Yellow cornmeal3⁄4 Cup (12 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Baking powder1 1⁄2 Teaspoon
 Soda1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Egg1
 Buttermilk1⁄2 Cup (8 tbs)
 Butter1⁄2 Cup (8 tbs), melted (1 Stick Butter)
 Blueberries1 1⁄2 Cup (24 tbs), thawed (Fresh Or Frozen)

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 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

Directions

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
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