Blueberry Cornmeal Muffins

  • Prep time: 15 min
  • Makes: 12 servings
  • Cook time: 20 min

Nutritional Information

PER SERVING

  • Calories
    .
    219
  • Fat
    .
    7.1 g
  • Cholesterol
    .
    9 mg
  • Carbohydrates
    .
    0
  • Dietary Fibre
    .
    1.4 g
  • Protein
    .
    4.4 g

Ingredients

2 cup / 500 ml all purpose flour
2/3 cup / 150 ml sugar
1/2 cup / 125 ml yellow cornmeal
2 tsp / 10 ml baking powder
1/2 tsp / 2 ml each baking soda and salt
1 cup / 250 ml buttermilk or sour milk
1/2 cup / 125 g Naturegg Omega Plus cracked eggs, well shaken
1/3 cup / 75 ml vegetable oil
1 tsp / 5 ml grated lemon rind
1 1/2 cup / 375 ml fresh or frozen unsweetened blueberries

Directions

  1. In large bowl, mix flour, sugar, cornmeal, baking powder, baking soda and salt. In another bowl, mix buttermilk, liquid eggs, oil and lemon rind; stir into dry ingredients just until moistened. Fold in blueberries.

  2. Spoon into greased large muffin cups. Bake at 400°F (200°C) 20 minutes or until lightly browned and firm to touch. Cool on rack.

Tips

  1. *To sour milk, place 2 tbsp (30 mL) lemon juice in measuring cup; add milk to make 1 cup (250 mL).

  2. *Instead of frozen blueberries, try fresh or frozen unsweetened raspberries.

  3. *For healthy convenience, prepare low fat muffin mixes with Simply Egg Whites™ liquid eggs.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

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