Return to Content

Blueberry Grain Muffins

Blueberry Grain Muffins
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 10 to 12 muffins

Extra-hearty muffins for a cold winter’s morn.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2/3 cup milk
  • 1/2 cup cornmeal
  • 1/2 cup cooked rice
  • 1/2 cup flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg yolk well beaten
  • 1 tablespoon shortening, melted
  • 1 egg white, beaten stiff
  • 3/4 cup blueberries, frozen or canned, drained


Preheat oven to 400°F.
Scald milk and pour slowly onto cornmeal. Let sit 5 minutes, and then add rice. Stir to mix. Sift together dry ingredients and add to cornmeal mixture with egg yolk and shortening. Stir gently to blend. Fold in beaten egg white, then blueberries, and spoon into well-greased muffin pans. Bake about 25 minutes, until nicely browned. Serve warm.
Updated Thursday, May 26th, 2011

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111