Baked Blueberry Cornmeal Muffins Recipe

Baked Blueberry Cornmeal Muffins Recipe
Baked Blueberry Cornmeal Muffins Recipe photo by Taste of Home
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Baked Blueberry Cornmeal Muffins Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Cornmeal Muffins in Taste of Home Winning Recipes 3 2012, p196

Nutritional Facts

1 muffin: 185 calories, 6g fat (1g saturated fat), 36mg cholesterol, 251mg sodium, 30g carbohydrate (12g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Cornmeal Muffins in Taste of Home Winning Recipes 3 2012, p196

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