Blueberry Cornmeal Muffins Recipe - Allrecipes.com
Blueberry Cornmeal Muffins Recipe
  • READY IN 40 mins

Blueberry Cornmeal Muffins

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
  3. Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
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Reviews More Reviews

Most Helpful Positive Review
Jul 26, 2003

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".

 
Most Helpful Critical Review
Sep 11, 2003

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.

 

177 Ratings

Apr 14, 2003

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)

 
Jun 21, 2003

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.

 
Jun 21, 2003

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.

 
Jun 21, 2003

the cornmeal goes really well with the blueberries and the butter/brown sugar flavor is excellent. A great recipe!! Thanks.

 
Jun 21, 2003

These are totally excellent!!!!

 
Apr 14, 2003

Not bad.

 

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Nutrition

  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 253 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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