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Blueberry Cornmeal Muffins

SUBMITTED BY: Betsy Faye Steenbock

"When our daughter Lisa was growing up, she was always eager to help me cook, especially sweets! When her father came in for a late brunch after working hard in the fields, she loved to have these made-from-scratch muffins waiting for him."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 3.5 star rating.
Read Reviews (2)
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 egg whites

DIRECTIONS

  1. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Add blueberries. Stir in milk and oil just until mixed. In a mixing bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-25 minutes or until muffins test done.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2008 by Christa
This was a super easy recipe!! The muffins tasted really good, but next time I will add more... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2007 by JULIEK2
These have a lovely, homemade taste. Not too sweet and very blueberryish. I found, however,... MORE


 
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