Blueberry Corn Muffins - White Lily®
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Blueberry Corn Muffins


10 Muffins

Prep Time

15 min

Cook Time

20 min

Total Time

45 min

recipe image


No-Stick Cooking Spray

1 cup White Lily® Enriched Self-Rising White Cornmeal Mix

1 cup White Lily® Enriched Bleached Self-Rising Flour

1/3 cup sugar

1 large egg, beaten

1 cup milk

1/4 cup Pure Vegetable Oil

3/4 cup fresh or frozen blueberries


Heat oven to 400ºF. Coat 10 muffin cups with no-stick cooking spray.

Combine cornmeal mix, flour and sugar in medium bowl. Make a well in center.

Combine egg, milk and oil; add to flour mixture, stirring just until moistened. Gently fold in blueberries. Fill muffin cups 2/3 full.

Bake 20 to 25 minutes or until golden brown. Remove from pan; serve warm.


Serving Size (1/10 1 muffin), Calories 190 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat g), Cholesterol 25mg, Sodium 350mg, Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 9g), Protein 4g; Percent Daily Value*: Vitamin A %, Vitamin C 2%, Calcium 10%, Iron 8%. *Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.

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