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My review
Blueberry Corn Muffins
Genevieve Fairchild
"'These tender corn muffins are bursting with blueberries,' says Genevieve Fairchild of Chester, Iowa. 'For a different fruity flavor, I sometimes substitute chopped apples for the berries.'"
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Ingredients
35 m servingsOriginal recipe yields 12 servings
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- US
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Directions
{{model.addEditText}} Print- In a mixing bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. Coat muffin cups with nonstick cooking spray and use paper liners; fill two-thirds full with batter. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Footnotes
- If using frozen blueberries, do not thaw before adding to batter.
- Nutritional Analysis: One muffin equals 146 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 141 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.
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Reviews
Read all reviews 3038 Ratings
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Most helpful positive review
2/26/2008
I thought this was a great recipe. I made a few changes to make it healthier, since I am on a diet. My kids, 3 and 2 yrs, both gobbled them up! Changes I made: used a mashed banana in place ...
Most helpful critical review
2/23/2008
This recipe is not so great. It wasn't near sweet enough, and the corn meal made it more of a cornbread than a muffin. So, if you like blueberries in your cornbread, this recipe is for you. I...
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2/26/2008
I thought this was a great recipe. I made a few changes to make it healthier, since I am on a diet. My kids, 3 and 2 yrs, both gobbled them up! Changes I made: used a mashed banana in place ...
4/12/2010
Really enjoyed these muffins. I replaced the all-purpose flour with whole wheat. All of the rest I kep the same. The cornmeal adds a slight sweetness that we really liked. I got exactly 12 ...
2/15/2008
These were really good although i did alter the recipe i used whole wheat flour instead of white and i also used apple sauce instead of butter and they were really good i think next time i will...
5/15/2010
These are really good as a healthy breakfast muffin. I followed the recipe as written and the texture and taste were perfect! I got 12 muffins.
4/3/2011
These turned out delicious! I used frozen blueberries that I had frozen last fall. They were moist and crumbly all at the same time.
9/5/2011
This is a great alternative to traditional blueberry muffins. The cornmeal adds great texture and flavor without being too sweet. Made this several times and comes out perfect according to the...
9/3/2010
Very good! I less-than-halved the sugars, in fact I used just a few TBSPs of agave, and upped milk accordingly since sugar often acts as a liquid in batters moisture-wise. Used some 35% cream to...
1/13/2010
really good recipe, I like the sweetness that the cornmeal offers and the added texture. I used mixed frozen berries instead, which included blackberries and rasberries--totally recommend that. ...
1/21/2009
what a great alternative blueberry muffin recipe. my husband and i have been watching what we eat and i wanted to try something that would be easy to grab on the way out of the house in the mor...