Blueberry Corn Muffins Recipe
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Blueberry Corn Muffins

By: Genevieve Fairchild  
"'These tender corn muffins are bursting with blueberries,' says Genevieve Fairchild of Chester, Iowa. 'For a different fruity flavor, I sometimes substitute chopped apples for the berries.'"

Rating: This weblink has been rated 13 times with an average star rating of 4.5 Read Reviews (11)

Rate/Review | 287 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1/4 cup butter or stick margarine, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup 2% milk
  • 1 cup fresh or frozen blueberries*

Directions

  1. In a mixing bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. Coat muffin cups with nonstick cooking spray and use paper liners; fill two-thirds full with batter. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Footnotes

  • If using frozen blueberries, do not thaw before adding to batter.
  • Nutritional Analysis: One muffin equals 146 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 141 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2008 by WENDOPIA 
I thought this was a great recipe. I made a few changes to make it healthier, since I am on a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2009 by Sarah Retz 
what a great alternative blueberry muffin recipe. my husband and i have been watching what we... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2008 by REDGRIZZLE 
I found this recipe to be just right on the sugar content -- not too sweet. The texture was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2008 by healthnuthikers 
These were really good although i did alter the recipe i used whole wheat flour instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2007 by Joanne Davis 
Delicious! I used frozen blueberries and they came out great. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by vicki 
Delicious! Cornmeal added that little crunch and the muffin was moist and sweet. Got rave... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2009 by Jeanie 
I like to crush the blueberries as I mix them into the batter; this helps blend the flavors... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2009 by Desiree Regina Johnson 
Pretty good muffin. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2008 by roanerangers 
This recipe is not so great. It wasn't near sweet enough, and the corn meal made it more of a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2007 by EatingInSeattle 
Mmmm! For corn blueberry muffins these are the best! They are so moist and lightly sweet, just... MORE

 
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