Two Peas & Their Pod · by Maria Lichty★ 4.5 (2)
Blueberry Corn Muffins
NUTRITION · PER SERVING25M COOK
CAL 12%·PRO 8%
CARBS 37G63% OF CAL
1G FIBER0G ADDED0G INTRINSIC25G OTHER10G TOTAL SUGAR
FAT 8G31% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender corn muffins bursting with fresh blueberries. Sweet and slightly crumbly, good for breakfast or as a snack.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup all-purpose Gold Medal flour
- 1 cup course ground yellow cornmeal
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 tablespoons unsalted butter (melted and cooled)
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup blueberries
At a glance
PER SERVING · TIME 25M
CAL 12%·PRO 8%
CARBS 37G63% OF CAL
1G FIBER0G ADDED0G INTRINSIC25G OTHER10G TOTAL SUGAR
FAT 8G31% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 154mg
- Total sugar
- 10g
- Added sugar
- ≥8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 108mg
- Calcium
- 33mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.