Blueberry Corn Muffins

4.4
(39)

'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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Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
12
Yield:
12 servings

Ingredients

  • ¼ cup butter or stick margarine, softened

  • ¼ cup sugar

  • ¼ cup packed brown sugar

  • 1 egg

  • 1 cup all-purpose flour

  • ½ cup cornmeal

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • ½ cup 2% milk

  • 1 cup fresh or frozen blueberries*

Directions

  1. 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.

Tips

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.