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Blueberry Muffin with Cornmeal

Blueberry Muffin with Cornmeal

Ingredients
1 1/4 cups all-purpose flour
3/4 cup Corn Meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1/4 teaspoon baking soda
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1 cup milk
1/4 cup margarine or butter, melted
1 egg, beaten
1 teaspoon grated lemon peel
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1 cup fresh or frozen blueberries, partially thawed
1 tablespoon sugar
1/4 teaspoon cinnamon

Directions
- Heat oven to 400°F. Grease bottoms only of 1 2 medium muffin cups or line with paper baking cups.
- Combine flour, corn meal, sugar, baking powder, salt and baking soda. Add milk, margarine, egg and lemon peel: mix just until dry ingredients are moistened. Fold in blueberries.
- Fill prepared muffin cups ¾ full.
- Combine sugar and cinnamon. Sprinkle over top of batter.
- Bake 15 to 20 minutes or until golden brown. Serve warm.
- Yield 13 muffins


Blueberry Muffin with Cornmeal
Nutrition Information
Best Blueberry Muffins
Serving Size:
Amount Per Serving
Calories 1979.63
Calories from Fat 548.75
Total Fat
60.0g
Saturated Fat
34.8g
Trans Fat
0.0g
Cholesterol
365.0mg
Sodium
2986.5mg
Total Carbohydrate
316.5g
Dietary Fiber
13.3g
Sugars
94.6g
Protein
39.4g
Vitamin A 45%
Vitamin C 30%
Calcium 36%
Iron 63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon