CORNMEAL BLUEBERRY MUFFINS RECIPES

Make and share this Cornmeal Muffins recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 muffins

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 191.3, FatContent 9.1, SaturatedFatContent 5.4, CholesterolContent 40.1, SodiumContent 259.2, CarbohydrateContent 25.1, FiberContent 1, SugarContent 8.5, ProteinContent 3

This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

Provided by Marian Burros

Total Time 40 minutes

Yield 12 muffins

Number Of Ingredients 10

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 260, UnsaturatedFatContent 3 grams, CarbohydrateContent 42 grams, FatContent 9 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 5 grams, SodiumContent 174 milligrams, SugarContent 25 grams, TransFatContent 0 grams