Blueberry Cornmeal Muffins
Blueberry Cornmeal Muffins recipe
Yield
18 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups | all-purpose flour |
|
| ½ | cup | whole-wheat flour |
|
| ½ | cup | cornmeal |
|
| ¾ | cup | sugar |
|
| 2 ½ | teaspoons | baking powder |
|
| ½ | teaspoon | baking soda |
|
| ½ | teaspoon | salt |
|
| ½ | cup | buttermilk |
|
| ½ | cup | orange juice |
|
| ¼ | cup |
margarine
or butter, melted |
|
| 1 | each |
eggs
beaten |
|
| 1 | tablespoon |
orange zest
grated |
|
| 2 | cups |
blueberries
fresh or frozen |
|
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Directions
In large bowl, combine flours, cornmeal, sugar, baking powder, baking soda and salt.
In small bowl, combine buttermilk, orange juice, margarine, egg and zest.
Add to flour mixture and mix only until moist.
Stir in blueberries.
Spoon into prepared muffing cups. Bake at 400℉ (200℃) for 20 to 25 minutes, or until wooden pick inserted near center comes out clean.
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