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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (701g)|
|Recipe Makes: 1|
|Calories from Fat: 485 (23%)|
|Amt Per Serving||% DV|
|Total Fat 53.9g||72 %|
|Saturated Fat 31.5g||158 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 336mg||103 %|
|Sodium 1172.4mg||40 %|
|Potassium 574.1mg||15 %|
|Total Carbohydrate 395.2g||116 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 386.9g|
|Protein 23.5g||34 %|
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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: 2114
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