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Blueberry Corn Muffins Recipe

"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."

This recipe is:

Healthy

Diabetic Friendly

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Blueberry Corn Muffins Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 12 Servings

15 20 35

Ingredients

1/4 cup butter, 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

In a 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 cooking spray and use paper liners; fill two-thirds full with batter.
Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the 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.

Originally published as Blueberry Corn Muffins in Light & Tasty August/September 2001, p48

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Reviews for Blueberry Corn Muffins

Blueberry Corn Muffins

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(1-1) of 1 reviews

Reviewed on Aug. 04, 2011 by leepam

We made these for dinner - excellent. The best blueberry muffin I have ever had. The muffins turned out very moist and delicious. The recipe says 12 servings but there were only 3 remaining after dinner for my family of four!!! This one is a keeper!!!