Blueberry Corn Muffins Recipe

4.5 2 2
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Blueberry Corn Muffins Recipe

Read Reviews
4.5 2 2
Publisher Photo
"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."
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1/4 cup butter or stick margarine, 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 mixing 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.
Originally published as Blueberry Corn Muffins in Light & Tasty August/September 2001, p48

Nutritional Facts

1 each: 146 calories, 5g fat (3g saturated fat), 29mg cholesterol, 141mg sodium, 23g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit.

  • 1/4 cup butter or stick margarine, 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*
  1. In a mixing 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.
Originally published as Blueberry Corn Muffins in Light & Tasty August/September 2001, p48

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Reviews forBlueberry Corn Muffins

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MY REVIEW
Womer User ID: 5292955 87884
Reviewed Jun. 6, 2013

"We like eating a sweet cornbread with chili, so I follow this recipe but leave out the berries. As a dessert muffin, I bake as is. Delicious."

MY REVIEW
leepam User ID: 2613646 204394
Reviewed Aug. 4, 2011

"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!!!"

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