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.
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
18
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Muffins
Streusel
Steps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free to start
saving
recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories432kcal
-
Fat16g
-
Saturated Fat7g
-
Carbohydrates69g
-
Fiber2g
-
Sugar21g
-
Protein6g
-
Cholesterol68mg
-
Sodium270mg
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.