Nigella's (and my) Blueberry Corn Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 186.8
  • Total Fat: 6.8 g
  • Cholesterol: 18.3 mg
  • Sodium: 158.6 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.8 g

View full nutritional breakdown of Nigella's (and my) Blueberry Corn Muffins calories by ingredient
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These may be the most delicious muffins I have had in my life. These may be the most delicious muffins I have had in my life.
Number of Servings: 12


    3/4 c Cornmeal
    1c flour
    3/4 c sugar (she says superfine, I used granulated and it was ok)
    1/2 tsp baking soda
    2 tsp baking powder
    1 egg
    3/4 c buttermilk
    1/3 c canola or other flavorless oil
    she says 3/4 c I say 1 1/4 c blueberries


Mix the cry ingredients in a bowl.

In a separate bowl, mix the egg, buttermilk, and oil.

Add egg mix to dry ingredients

Add most of the blueberries (3/4-1 c)

Put in a muffin pan with liners. Add 2-4 blueberries on the top of each muffin.

Bake at 400 for 15-20 mins. They are incredible warm.

Number of Servings: 12

Recipe submitted by SparkPeople user BAD_MONKEY123.

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