Blueberry Cornmeal Muffins

Blueberry Cornmeal Muffins

153
Shelley Albeluhn 68

"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

40 m servings 180 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

153
  1. 185 Ratings

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Most helpful positive review

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 comme...

Most helpful critical review

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.

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.

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 comme...

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...

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 go...

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 ...

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

These are totally excellent!!!!

Not bad.

I didn't really care for this recipe. The cornmeal seemed to make them heavy and even though I cooked them quite a bit longer than called for, they were still soggy. My 8 yo didn't like the te...