- 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
- 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.
Originally published as Blueberry Cornmeal Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p75
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Reviewed Aug. 16, 2012
"The muffins are not very sweet."