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Cornmeal Blueberry Muffins

Prep Time
20m
Cook Time
15m
Total Time
35m
This delicious recipe for Cornmeal Blueberry Muffins combines juicy blueberries with a delightful cornmeal batter, creating a perfect blend of sweet and savory flavors. Topped with a brown sugar streusel, these muffins are a delightful treat for breakfast or a snack.
Cornmeal Blueberry Muffins Image
Recipe Options
Ingredients
Steps
Nutrition

Ingredients

Servings: 18
Scale:
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Muffins

Streusel

Steps

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Nutrition Facts

  • Calories
    432kcal
    21%
  • Fat
    16g
    0%
  • Saturated Fat
    7g
    0%
  • Carbohydrates
    69g
    3%
  • Fiber
    2g
    0%
  • Sugar
    21g
    1%
  • Protein
    6g
    0%
  • Cholesterol
    68mg
    3%
  • Sodium
    270mg
    13%
Percent Daily Values are based on a 2,000 calorie diet.

Notes

If you want an extra fancy touch, make a lemon glaze with the juice of 1 lemon and 1 cup of powdered sugar. Pour the mixture into a ziplock bag, snip the corner, and make diagonal zig zags across the tops! If using frozen blueberries, be sure to thaw them first by running them under warm water in a colander until the water runs clear. Then spread two or three paper towels on a baking sheet and pour on the towels and shake around to absorb the moisture.
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