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Baked Blueberry Cornmeal Muffins

 Baked Blueberry Cornmeal Muffins
When I bring treats to the staff, I try to keep many of them healthy, which this moist muffin is. The cornmeal adds an interesting texture.—Elizabeth Bergeron, Denver, Colorado
12 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup plus 1-1/2 teaspoons sugar, divided
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup fat-free milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries

Directions

  • In a small bowl, combine the cornmeal, flours, 1/2 cup sugar, baking
  • powder and salt. In another bowl, combine the eggs, milk, oil and
  • vanilla. Stir into dry ingredients just until moistened. Fold in
  • blueberries.
  • Fill greased muffin cups three-fourths full; sprinkle with remaining
  • sugar. Bake at 350° for 18-22 minutes or until a toothpick
  • inserted in muffin comes out clean. Cool for 5 minutes before
  • removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

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Baked Blueberry Cornmeal Muffins (continued)

Nutritional Facts: 1 muffin equals 185 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 251 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.