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Nigella's (and my) Blueberry Corn Muffins is for Breakfast.

Nigella's (and my) Blueberry Corn Muffins takes 5 minutes to prepare.

Nigella's (and my) Blueberry Corn Muffins takes 15 minutes to cook.

Nigella's (and my) Blueberry Corn Muffins makes 12 servings.

The ingredients for Nigella's (and my) Blueberry Corn Muffins are:

3/4 c Cornmeal
1c flour
3/4 c sugar (she says superfine, I used granulated and it was ok)
1/2 tsp baking soda
2 tsp baking powder
1 egg
3/4 c buttermilk
1/3 c canola or other flavorless oil
she says 3/4 c I say 1 1/4 c blueberries

Here is how you make Nigella's (and my) Blueberry Corn Muffins:

Mix the cry ingredients in a bowl.In a separate bowl, mix the egg, buttermilk, and oil.Add egg mix to dry ingredientsAdd most of the blueberries (3/4-1 c)Put in a muffin pan with liners. Add 2-4 blueberries on the top of each muffin.Bake at 400 for 15-20 mins. They are incredible warm.Number of Servings: 12Recipe submitted by SparkPeople user BAD_MONKEY123.

The nutritional information for Nigella's (and my) Blueberry Corn Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 186.8

• Total Fat: 6.8 g
• Cholesterol: 18.3 mg
• Sodium: 158.6 mg
• Total Carbs: 29.2 g
• Dietary Fiber: 1.3 g
• Protein: 2.8 g