Breakfast

Mark Bittman's Blueberry Cornmeal Muffins is for Breakfast.

Mark Bittman's Blueberry Cornmeal Muffins takes 10 minutes to prepare.

Mark Bittman's Blueberry Cornmeal Muffins takes 20 minutes to cook.

Mark Bittman's Blueberry Cornmeal Muffins makes 12 servings.

The ingredients for Mark Bittman's Blueberry Cornmeal Muffins are:

Butter, unsalted, 3 tbsp (remove)
*Whole Wheat Flour, 1.5 cup (remove)
*Cornmeal (Polenta), Yellow, dry, .5 cup (remove)
*turbinado, sugar in the raw, raw sugar, cane sugar, 24 tsp (remove)
*Kosher Salt, .5 tsp (remove)
Baking Powder, 3 tsp (remove)
Egg, fresh, 1 large (remove)
*Skim Milk, 1 cup (remove)
Cinnamon, ground, 1 tsp (remove)
*Lemon Zest (Shredded Lemon Peel), 1 tsp (remove)
Blueberries, fresh, 1 pint as purchased, yields (remove)

Here is how you make Mark Bittman's Blueberry Cornmeal Muffins:

Mix dry ingredients in one bowl and mix wet ingredients in another. Add blueberries to dry ingredients and fold into wet ingredients, mixing but not too well. Spoon into greased muffin cups and bake at 375 for 20 minutes or until done. Serving Size: 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user AGREATPOEM.

The nutritional information for Mark Bittman's Blueberry Cornmeal Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 159.8

• Total Fat: 3.7 g
• Cholesterol: 23.6 mg
• Sodium: 237.6 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 3.3 g
• Protein: 3.9 g

The dietary needs meet for Mark Bittman's Blueberry Cornmeal Muffins is Vegetarian