Blueberry Whole-Grain Corn Muffins
40 mins (prep 15, cooking 25)
12 ingredients
18 servings
Packed with whole grains, tender and moist, just a bit on the crumbly side, but not overly sweet. From The Baking Sheet, King Arthur's publication. Making these with the white whole wheat flour is best, although you can use whole wheat or even regular flour. When I made these, I sprinkled coarse sugar (or sparkling sugar) on top before baking.

Categories:  <-60-mins , number-of-servings , breads , time-to-make , for-large-groups ,
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Serving Size (47.34 g)
Servings 18
Amount per Serving
Calories 152.67 Calories from Fat 78.48
% Daily Value *
Total Fat 8.72g 241.61%
Saturated Fat 5.49g 493.96%
Trans Fat 0.32g %
Cholesterol 29.25mg 175.47%
Sodium 278.08mg 208.56%
Total Carbohydrate 15.5g 92.99%
Dietary Fiber 0.41 g 29.21%
Sugars 14.51 g %
Protein 4.22g 151.97%
Vitamin A 275.66IU% Vitamin C 2.28mg%
Calcium 190.16mg% Iron 0.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggs, cornmeal


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