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Blueberry Corn Muffins

submitted by sarahjane on Oct-19-04
(this recipe is good for breakfast)
servings: (not specified)

From The American Heritage Cookbook

Can be frozen.

1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
3/4 cup sugar
2 1/1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 buttermilk or plain yogurt
1/2 cup orange juice
1/4 cup canola oil
1 egg, beaten
2 cups blueberries

1. Pre-heat oven to 400 F. Grease muffin tin
2. Mix together dry ingredients in large bowl
3. In another bowl, mix wet ingredients and blueberries
4. Pour wet ingredients into dry ingredients
5. Stir quickly until just combined
6. Pour into muffin tin
7. Bake 20-25 minutes

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