Breakfast

Cornmeal and Wild Blueberry Muffins is for Breakfast, Snack.

Cornmeal and Wild Blueberry Muffins takes several minutes to prepare.

Cornmeal and Wild Blueberry Muffins takes several minutes to cook.

Cornmeal and Wild Blueberry Muffins makes 12 servings.

The ingredients for Cornmeal and Wild Blueberry Muffins are:

1 cup 1% milk
? cup canola oil
1 large egg, beaten
1 cup all-purpose flour (or whole wheat)
3/4 cup cornmeal (I use organic)
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
1 cup wild blueberries (or store bought)

Here is how you make Cornmeal and Wild Blueberry Muffins:

Combine all dry ingredients in large bowl. Combine wet ingredients in small bowl - beating egg. Add wet ingredients to dry ingredients mixing just until moistened. Fold in blueberries. Divide batter up between 12 muffin cups. Bake at 400 F for 18 to 20 minutes. Serving Size:?1 muffin

The nutritional information for Cornmeal and Wild Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 145.5

• Total Fat: 5.5 g
• Cholesterol: 16.4 mg
• Sodium: 333.4 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 1.6 g
• Protein: 2.9 g