Blueberry Cornmeal Muffins

Name: Blueberry Cornmeal Muffins
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 237 milliliters fresh or frozen blueberries; 177 milliliters cornmeal; 2 egg whites; 296 milliliters all-purpose flour; 237 milliliters milk; 1 teaspoons salt; 59 milliliters sugar; 59 milliliters vegetable oil

Blueberry Cornmeal Muffins is a lacto ovo vegetarian breakfast. This recipe serves 12. One portion of this dish contains roughly 4g of protein, 6g of fat, and a total of 164 calories. A mixture of egg whites, milk, cornmeal, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 40 minutes. If you like this recipe, take a look at these similar recipes: Cornmeal Blueberry Muffins, Blueberry Cornmeal Muffins, and Blueberry-Cornmeal Muffins.

Instructions

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt.

Ingredients you will need

Baking Powder

Cornmeal

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Add blueberries. Stir in milk and oil just until mixed. In a bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined muffin cups two-thirds full.

Ingredients you will need

Blueberries