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Blueberry Cornmeal Muffins is for Breakfast.

Blueberry Cornmeal Muffins takes 5 minutes to prepare.

Blueberry Cornmeal Muffins takes several minutes to cook.

Blueberry Cornmeal Muffins makes 12 servings.

The ingredients for Blueberry Cornmeal Muffins are:

3/4 c. all-purpose flour
3/4 cornmeal
3 tbsp. sugar
1/2 tsp sea salt
1 1/2 tsp. baking soda
3/4 c. fat-free buttermilk (I used skim milk)
1/4 c. canola oil
1/4 c. lite maple syrup
2 tsp. vanilla extract
1 tbsp.lemon juice
1 slightly beaten egg
1/2 c. pecans
1/2 c. .blueberries
1 tbsp flaxseeds

Here is how you make Blueberry Cornmeal Muffins:

In a large bowl, mix together 3/4 c. all-purpose flour,3/4 cornmeal,3 tbsp. sugar,1/2 tsp sea salt &1 1/2 tsp. baking soda. In another large bowl, mix together 3/4 c. fat-free buttermilk (I used skim milk),1/4 c. canola oil,1/4 c. lite maple syrup, 2 tsp. vanilla extract,1 tbsp.lemon juice 1 slightly beaten egg,1/2 c. pecans,1/2 c. .blueberries &1 tbsp flaxseeds. Slowly add dry ingredients to wet ingredients and combine. Mist muffin pans with nonstick cooking spray. Pour batter into pans and bake at 350 for 18 to 20 minutes. Makes 12 muffins (leftovers can be frozen) Serve with 1/2 c. skim milk and 1 hard boiled egg.Number of Servings: 12Recipe submitted by SparkPeople user GOOFYGIRL03.

The nutritional information for Blueberry Cornmeal Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 150.5

• Total Fat: 7.5 g
• Cholesterol: 18.0 mg
• Sodium: 229.4 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 1.5 g
• Protein: 2.9 g