Try this All-Year Blueberry Corn Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400F. Line 12-cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist. Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve. Makes 12. Bon Appetit December 1992
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Serving Size: 1 Serving (1935g) | ||
Recipe Makes: 1 | ||
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Calories: 5104 | ||
Calories from Fat: 3541 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 393.5g | 525 % | |
Saturated Fat 44.4g | 222 % | |
Monounsaturated Fat 217.1g | ||
Polyunsanturated Fat 107.1g | ||
Cholesterol 2124.8mg | 654 % | |
Sodium 2174.1mg | 75 % | |
Potassium 1707.7mg | 45 % | |
Total Carbohydrate 323.4g | 95 % | |
Dietary Fiber 20.7g | 83 % | |
Sugars, other 302.7g | ||
Protein 89.4g | 128 % | |
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: 5104
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