Blueberry Cornmeal Muffins Recipe
Blueberry Cornmeal Muffins Recipe photo by Taste of Home
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Blueberry Cornmeal Muffins Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings


  • 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

Nutritional Facts

1 each: 157 calories, 6g fat (1g saturated fat), 3mg cholesterol, 185mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 3g protein.


  1. 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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galeforcewinds User ID: 3902414 39377
Reviewed Aug. 16, 2012

"The muffins are not very sweet."

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