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Blueberry Cornmeal Muffins

Blueberry Cornmeal Muffins

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Shelley Albeluhn

Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
  3. Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
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Reviews

GINAH1
63
9/11/2003

These needed much longer in the oven-I followed the directions for baking time and these were so mushy I ended up tossing them and starting over.

BUTTERFLYGARDENER
40
7/26/2003

This was a great recipe. I used half the butter called for, and Better than Eggs substitute and it turned out wonderful. I definitely recommend increasing the blueberries. My husbands comment re: the muffins: "these rock".

Shelley Albeluhn
38
4/14/2003

An Added Note: Fresh blueberries can be used instead of frozen if you like. Also, lately I've been adding an extra 1/2 cup of blueberries which just makes them more heavenly! Hope you enjoy my recipe. - Shelley Albeluhn :o)