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Blueberry Corn Muffins

 Blueberry Corn Muffins
"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."
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 cup King Arthur Unbleached 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.
Nutritional Facts: One muffin equals 146 calories,

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Blueberry Corn Muffins (continued)

Nutritional Facts: 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.