Try this Blueberry Corn Muffins recipe, or contribute your own.
Suggest a better descriptionIn a bowl whisk together the flour, the cornmeal, the baking powder, and the salt. In a small bowl whisk together the butter, the egg, the honey, the sugar, and the milk, stir the butter mixture into the flour mixture, stirring until the batter is just combined, and fold in the blueberries. Divide the batter among 12 buttered 1/2-cup muffin tins, bake the muffins in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are golden and a tester comes out clean, and turn them out onto a rack. Makes 12 muffins. Gourmet July 1990
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Serving Size: 1 Serving (654g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2082 | ||
Calories from Fat: 91 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 14 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 215.2mg | 66 % | |
Sodium 2797.3mg | 96 % | |
Potassium 641.6mg | 17 % | |
Total Carbohydrate 472.5g | 139 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 461g | ||
Protein 32.5g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2082
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