Cornmeal Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 185.4
  • Total Fat: 8.3 g
  • Cholesterol: 41.7 mg
  • Sodium: 133.4 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.8 g

View full nutritional breakdown of Cornmeal Blueberry Muffins calories by ingredient
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A nice, not-too-sweet muffin with a touch of lemon. A nice, not-too-sweet muffin with a touch of lemon.
Number of Servings: 12


    170 g corn meal
    100 g flour
    125 g softened butter
    150 g sugar
    125 g fresh or frozen, thawed blueberries
    125 ml soy milk (or regular milk)
    2 eggs
    1/4 tsp salt
    2 tsp baking powder
    1 tsp lemon zest
    pinch of cinnamon


You can also use more blueberries (they're expensive here in Germany!) or substitute other berries. The cinnamon is optional. Use more lemon zest for a tangier muffin.


In a medium mixing bowl, cream the butter and sugar together till fluffy. Add the eggs and beat well. Stir in the lemon zest. In a second bowl, mix together well the flour, corn meal, baking powder, salt and cinnamon (if desired). Add the dry ingredients to the butter mixture together with the milk and mix thoroughly. Fold in the blueberries. Divide the batter between the 12 cups of a greased muffin form, or line the form with with paper liners before filling.

Bake at 190 C (400 F) for 25-30 minutes. The muffins will be lightly browned on top.

Serving Size: Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user ZELLAZM.

TAGS:  Side Items |

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