Blueberry Cornmeal Muffins Recipe

Blueberry Cornmeal Muffins Recipe photo by Taste of Home

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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.

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Blueberry Cornmeal Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

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

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

Nutritional Facts 1 serving (1 each) equals 157 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 185 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Blueberry Cornmeal Muffins in Cookin' Up Country Breakfasts Cookbook , p75