*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was a great recipe. I used half the butter called for and Better than Eggs substitute and it turned out wonderful. I definitely recommend increasing the blueberries. My husbands comment re: the muffins: "these rock".
An Added Note: Fresh blueberries can be used instead of frozen if you like. Also lately I've been adding an extra 1/2 cup of blueberries which just makes them more heavenly! Hope you enjoy my recipe. - Shelley Albeluhn:o)
I added more blueberries to the batter and that made this recipe very moist. My husband and I both enjoyed these muffins but next time I will add more brown sugar to add to the sweetness and I think I am going to try to use oil instead of butter next time. I hope it won't affect the results. I did use egg substitute and soy milk and it worked out very good. This recipe was easy but will make more than 12 next time also.
These were quick and easy to make. The cornmeal was a nice variation. I doubled the recipe as I was feeding nine children and two adults. They were a hit. My husband said they were really good and needless to say none were left. We will keep this recipe.
I didn't really care for this recipe. The cornmeal seemed to make them heavy and even though I cooked them quite a bit longer than called for they were still soggy. My 8 yo didn't like the texture that the cornmeal gave either.
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