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Blueberry Corn Muffins

Course: Breakfast
Servings: 14 Muffins
Calories: 171kcal
Author: Louise and Homer Tyler
Print Recipe

Ingredients 

  • cup cornmeal
  • 1 ⅓ cups flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • ½ cup honey (or 1/2 cup sugar)
  • cup butter melted
  • 1 cup blueberries fresh
  • 2 tbsp sugar
  • 1 tsp cinnamon

Instructions

  • Preheat oven to 425oF.
  • Combine the cornmeal, flour, baking powder and salt in a bowl.  Lightly fold in teh eggs, honey and melted butter.
  • Fold in the blueberries.
  • Fill well-greased muffin tins about 2/3 full.
  • Mix sugar and cinnamon together.  Sprinkle the sugar-cinnamon mixture on each of the muffins.
  • Bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Notes

These are moist and delicious as is, but just as good with 1 cup of grated unpeeled apple instead of the blueberries.  (Think how attractive the tiny red flecks will look.)

Nutrition

Calories: 171kcal | Carbohydrates: 28g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 132mg | Potassium: 168mg | Fiber: 1g | Sugar: 12g | Vitamin A: 175IU | Vitamin C: 1.1mg | Calcium: 56mg | Iron: 1.1mg