Blueberry Cornmeal Muffins136 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 40 min
“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.” - by Shelley Albeluhn
Original recipe yields 12 muffins
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- 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.
- Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
Amount Per Serving (12 total)
- 180 cal
- 8.9 g
- 22.6 g
Based on a 2,000 calorie diet
Reviews (136)Rate This Recipe
"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...." See more"
"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:..." See more the muffins: "these rock". "
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