Recipe by Shelley Albeluhn
"Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe."
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1 1/4 cups
This was a great recipe. I used half the butter called for, and Better than Eggs substitute and it turned out wonderful. I definitely recommend increasing the blueberries.
My husbands comment re: the muffins: "these rock".
These needed much longer in the oven-I followed the directions for baking time and these were so mushy I ended up tossing them and starting over.
An Added Note: Fresh blueberries can be used instead of frozen if you like. Also, lately I've been adding an extra 1/2 cup of blueberries which just makes them more heavenly! Hope you enjoy my recipe. - Shelley Albeluhn :o)
These were quick and easy to make. The cornmeal was a nice variation. I doubled the recipe as I was feeding nine children and two adults. They were a hit. My husband said they were really good and needless to say, none were left. We will keep this recipe.
I added more blueberries to the batter and that made this recipe very moist. My husband and I both enjoyed these muffins but next time I will add more brown sugar to add to the sweetness and I think I am going to try to use oil instead of butter next time. I hope it won't affect the results. I did use egg substitute and soy milk and it worked out very good. This recipe was easy but will make more than 12 next time also.
the cornmeal goes really well with the blueberries and the butter/brown sugar flavor is excellent. A great recipe!! Thanks.
These are totally excellent!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Cornmeal Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 80
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These muffins are so moist and flavorful, you won't believe they're healthy, too!