Berry-Blue Corn Muffins

Berry-Blue Corn Muffins

17 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
beebs
Recipe by  beebs

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

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Ingredients

Adjust Servings

Original recipe yields 1 dozen muffins

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Directions

  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 (17)

Rate This Recipe
LAURE2
18

LAURE2

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 cornmeal held its shape without crumbling. Still good the next day. I can see why they are Melissa's favorite. I will definitely make this recipe often!

mama2chix
16

mama2chix

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

Artymuffin
8

Artymuffin

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. (Alternate incorporating the egg mixture and buttermilk mixture into the dry ingredients). Don't bake them for more than 20 mins... They turned out very tender and not too sweet!!! Thanks! :)

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 190 cal
  • 9%
  • Fat
  • 5.5 g
  • 9%
  • Carbs
  • 31.3 g
  • 10%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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