Berry-Blue Corn Muffins

Berry-Blue Corn Muffins

18
beebs 0

"Moist and tender corn muffins sweet with blueberries. My daughter Melissa's favorite! We serve them warm with butter."

Ingredients

40 m {{adjustedServings}} servings 190 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.
  3. Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.
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Reviews

18
  1. 21 Ratings

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Very tasty and not overly sweet. I used thawed and drained blueberries. Texture very good. Moist but not mushy. I cooled them upside down in case they would be prone to breaking but the corn...

I used a box of Jiffy Corn Bread and about a cup of fresh blueberries. They were delicious. Thank you!!!!

These are the best corn muffins I have ever made!!! I substituted the white sugar for splenda, added an extra egg, and soaked the cornmeal in the buttermilk as I prepared the other ingredients. ...