Classic Blueberry Muffins

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.

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Nutrition Information

Classic Blueberry Muffins

Servings per Recipe: 12

Amount per Serving

Calories:  208

Calories from Fat:  

Total Fat:  5.1g

Saturated Fat:  1.2g


Sodium:  389mg

Carbohydrates:  37.7g

Dietary Fiber:  3.5g

Protein:  5.2g

Sugars:  5.1g

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