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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1 1/4 cups
2 1/2 teaspoons
1 1/2 cups
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!
Little too dry for me.
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. (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! :)
I don't out a lot of stars often. But I totally enjoyed these. I used frozen blueberries and coated them in a liitle flour so they wouldn't sink. Kids thought they were 9out of 10 stars. Very moist and flavorfull
Very very good. We loved how different they were with the blueberries. My hubby actually requested these again this morning before he left for work. I don't have blueberries on hand but I do have raspberries and am thinking about trying it with those.
Initial reaction from the kids (before eating) was something like, "do I have to eat them?". They all disappeared very quickly though. I used buttermilk powder (worked great) and dehydrated blueberries (not as great)
These muffins are great. I've made a couple of different blueberry corn muffin recipes, and this was just what I wanted. The corn flavor isn't overpowering, and the amount of blueberries called for is perfect. Also, the vanilla adds the depth of flavor that I was looking for in these muffins, and they're very moist. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Berry-Blue Corn Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 50
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