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

Ingredients

Are you making this? 
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

Dozen  

Preparation

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.

Credits

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!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Blueberry Corn Muffins

I'd rate it:


sign in to add your comment

Tags


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free