Blueberry-Cornmeal Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 148.9
  • Total Fat: 7.0 g
  • Cholesterol: 75.5 mg
  • Sodium: 302.2 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.4 g

View full nutritional breakdown of Blueberry-Cornmeal Muffins calories by ingredient



Number of Servings: 12

Ingredients

    3/4 C All-purpose flour
    3/4 C Cornmeal
    3 Tbsp sugar
    1/2 Tsp sea salt
    1 1/2 Tsp baking soda
    3/4 C FF Buttermilk
    1/4 C Canola Oil
    1/4 C Maple syrup
    2 Tsp Vanilla Extract
    1 Tbsp Lemon Juice
    1 slightly beaten Egg
    1/2 C Pecans
    1/2 C Blueberries

Directions

In large bowl, mix together the All-purpose flour, Cornmeal, Sugar, Sea Salt and Baking Soda. In another large bowl, mix together FF Buttermilk, Canola Oil, Maple Syrup, Vanilla Extract, Lemon Juice, Egg, Pecans, and Blueberries. Slowly add dry ingredients to wet ingredients and combine. Mist muffid pans with Nonstick cooking spray. Pour batter into pans and bake at 350 degrees for 18 to 20 minutes. Makes 12 muffins. (Leftovers can be frozen.) Serve with 1/2 C Skim Milk and 1 Hard Boiled Egg.

Number of Servings: 12

Recipe submitted by SparkPeople user JJTONIC75.