Once Upon a Chef · by Jennifer Segal★ 4.8 (105)
Blueberry Cornbread Muffins
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 8%
CARBS 29G54% OF CAL
2G FIBER0G ADDED0G INTRINSIC13G OTHER14G TOTAL SUGAR
FAT 9G40% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender cornbread muffins studded with blueberries that burst as they bake, creating pockets of juice. Slightly sweet and perfect for breakfast or a snack.
mainamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- ¾ cup milk
- 1 tablespoon lemon juice, (plus 1½ teaspoons lemon zest, from 1 lemon)
- 1½ cups all purpose flour, (spooned into measuring cup and leveled-off)
- ½ cup yellow cornmeal
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup blueberries ((see note))
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter, (melted)
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 8%
CARBS 29G54% OF CAL
2G FIBER0G ADDED0G INTRINSIC13G OTHER14G TOTAL SUGAR
FAT 9G40% OF CAL
4G 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
- 15m
- Cook
- 30m
- Sodium
- 215mg
- Total sugar
- 14g
- Added sugar
- ≥12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 96mg
- Calcium
- 32mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 215MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.