Blueberry Corn Muffins
Prep Time
Cook time
Total Time
Serves: 12
  • ¼ cup butter or stick margarine, softened
  • ¼ cup sugar
  • ¼ cup packed brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ cup 2% milk
  • 1 cup fresh or frozen blueberries* (if using frozen, do NOT thaw)
  1. Cream butter and sugar. Add egg and mix well. In a separate bowl, combine the flour, cornmeal, baking powder, salt and nutmeg. Add to butter mixture, adding alternately with milk just until moistened. Fold in blueberries.
  2. Fill 12 muffin cups fill two-thirds full with batter. (Use paper liners or coat cups with non stick cooking spray).
  3. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean.
  4. Cool for 5 mins then move to wire rack.
Nutrition Information
1 muffin1465 g23 g13 g
Recipe by Finding Zest at