Brunch

Cornmeal and Blueberry Muffins is for Breakfast, Snack.

Cornmeal and Blueberry Muffins takes 15 minutes to prepare.

Cornmeal and Blueberry Muffins takes 25 minutes to cook.

Cornmeal and Blueberry Muffins makes 12 servings.

The ingredients for Cornmeal and Blueberry Muffins are:

1 Cup All-Purpose Flour
1 Cup Cornmeal
1 Tablespoon Baking Powder
1 Pinch Salt
1/3 Cup Sugar (or Splenda)
1/4 Cup Canola Oil
1/4 Cup Unsweetened Applesauce
1 Overflowing Teaspoon Vanilla Extract
Zest & Juice of 1 Lemon
1 1/4 Cup Blueberries (Fresh or Unsweetened Frozen)

Here is how you make Cornmeal and Blueberry Muffins:

Preheat oven to 400 Degrees & Lightly grease your muffin pan.In a large bowl, sift together the dry ingredients: Flour, Cornmeal, Baking Powder, Salt, & Sugar. In a seperate bowl, whisk together your wet ingredients: Oil, Soy Milk, Applesauce, Vanilla, Lemon Zest & Juice. With a wooden (or nonstick) spoon, fold together the wet ingredients into the dry. Fold the blueberries into the mixture.Fill the muffin cups 3/4 full, bake for 20-25 minutes, just keep an eye on them. (my muffins were perfect at 26 minutes) Enjoy!Serving Size: Makes 12 MuffinsNumber of Servings: 12Recipe submitted by SparkPeople user PITBULL_MOMMY.

The nutritional information for Cornmeal and Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 154.0

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 93.8 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 1.7 g
• Protein: 2.7 g

The dietary needs meet for Cornmeal and Blueberry Muffins is Vegan