Pinch of Yum · by Lindsay Ostrom★ 5.0
Cornmeal Blueberry Muffins
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 7%
CARBS 29G56% OF CAL
2G FIBER0G ADDED0G INTRINSIC13G OTHER14G TOTAL SUGAR
FAT 9G37% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Traditional blueberry muffins with cornmeal for added texture, topped with streusel and glaze. A breakfast or snack muffin with fresh blueberry flavor.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 18- 2 cups fresh or thawed frozen wild blueberries (see note)
- 1 cup sugar
- 2 eggs
- 1/2 cup cornmeal
- 2 cups all purpose flour
- 2 1/2 tsps baking powder
- 1 tsp salt
- 5 tbls. unsalted butter, melted and cooled
- 1/4 cup canola oil
- 1 cup buttermilk
- 1 1/2 tsp vanilla extract
- finely grated zest of two medium lemon
- 1/4 cup brown sugar
- 1/3 cup flour
- 1/2 tsp ground cinnamon
- 2 Tbls melted butter
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 7%
CARBS 29G56% OF CAL
2G FIBER0G ADDED0G INTRINSIC13G OTHER14G TOTAL SUGAR
FAT 9G37% OF CAL
3G SAT5G 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
- 20m
- Cook
- 15m
- Sodium
- 162mg
- Total sugar
- 14g
- Added sugar
- ≥12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 104mg
- Calcium
- 31mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 162MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.