Corn N Blueberry Muffins Recipes

BLUEBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
• Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

BLUEBERRY CORNBREAD MUFFINS

Steps:

• Pre-heat oven to 425 f/ 220c
• Prepare a muffin pan with 12 muffin liners.
• Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
• Mix egg, milk, sour cream, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
• Fold in blueberries.
• Divide batter into the lined muffin pan, filling them 3⁄4 of the way. This makes a large muffin. (12 - 15 muffins).
• Bake for 12-15 minutes, or until golden brown.

BLUEBERRY CORN MUFFINS

Steps:

• Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with nonstick cooking spray, or line with paper baking cups. Toss blueberries and all-purpose flour set aside. Beat yogurt, oil, vanilla and egg in large bowl. Stir in remaining ingredients just until moistened. Carefully stir in blueberries. Divide batter evenly among muffin cups (cups will be about two-thirds full). Bake about 15 minutes or until golden. Immediately remove from pan to wire rack. Serve warm if desired.1 muffin: Calories 145 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 20mg Sodium 250mg Carbohydrate 25g (Dietary Fiber 2g) Protein 4g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.