On a hot summer morning, there’s nothing quite like a light muffin to celebrate the peak of blueberry season. This version of the timeless treat comes straight from the 1920′s Best Wartime Recipes cookbook.
- 1 cup yellow cornmeal
- 1 cup white flour and 1 teaspoon flour for dusting
- ½ teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1 egg
- 1 cup milk
- 2 tablespoons shortening
- 1 ½ cups blueberries
Preheat oven to 375 degrees F and grease a muffin tin.
Dust blueberries with 1 teaspoon of the flour.
Sift together the remaining flour with the rest of the dry ingredients.
Add beaten egg and milk enough to make a thick batter. Beat well.
Heat shortening over medium high heat, stirring often for 3-5 minutes or until just melted. Add melted shortening and flour dusted blueberries to batter.
Bake muffins for 20-30 minutes or until muffins are golden brown.
Classic Blueberry Muffins
Servings per Recipe:Amount per Serving
Calories from Fat:
Total Fat: 5.1g
Saturated Fat: 1.2g
Dietary Fiber: 3.5g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.