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Jay's Blueberry Corn Muffins


"Homemade corn muffins with fresh or frozen blueberries, perfect for any breakfast or brunch!"
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35 m servings 178 cals
Original recipe yields 12 servings (12 muffins)

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
  2. Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter.
  3. Spoon batter into the prepared muffin tin.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts

Per Serving: 178 calories; 6.7 g fat; 26.5 g carbohydrates; 3.3 g protein; 32 mg cholesterol; 179 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I add chia seeds for a nice crunch. Otherwise good, not too sweet and so easy to make.

I scaled to 7 servings as I only had a heaping 1/2 cup of cornmeal. When I make cornmeal muffins I like to soak the cornmeal in the buttermilk first for at least 15 minutes before adding the ot...