Blueberry Corn Muffins

Ready in 45 minutes

The cornmeal gives a great taste and texture to these muffins.

Tip: Another recipe with the exact-same name "Blueberry Corn Muffins" ranks higher.

5 avg, 1 review(s) 100% would make again


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1/4 cup Butter; softened
1/4 cup Sugar
1/4 cup Brown sugar; packed
1 ea 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 milk
1 cup Blueberries; fresh or frozen

Original recipe makes 1



In a mixing bowl, cream butter and sugars. Add egg; mix well.

Combine the flour, cornmeal, baking powder, salt, and nutmeg; add to the creamed mixture alternately with milk just until moistened.

Fold in blueberries.

Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter.

Bake at 400F for 18-22 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 2114 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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