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blueberry-cornmeal-muffins-recipe

Blueberry Cornmeal Muffins

Delicious blueberry cornmeal muffins, perfect for breakfast or a snack.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 150 kcal

Ingredients 

Dry Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup milk
  • ¼ cup vegetable oil
  • 1 egg beaten
  • 1 cup blueberries fresh or frozen

Instructions 

  1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, combine the milk, vegetable oil, and beaten egg.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Blueberry, Cornmeal, Muffins
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