BLUEBERRY CORN MUFFINS RECIPE RECIPES

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BLUEBERRY CORN MUFFINS RECIPE | EATINGWELL



Blueberry Corn Muffins Recipe | EatingWell image

Yellow cornmeal, preferably stone-ground, adds a delicious flavor and golden hue to these moist, honey-sweetened muffins.

Provided by Melanie Barnard

Categories     Healthy Blueberry Muffin Recipes

Total Time 40 minutes

Number Of Ingredients 12

? cup whole-wheat flour
? cup all-purpose flour
? cup cornmeal
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup blueberries
1 large egg
? cup low-fat milk
½ cup honey
3 tablespoons canola oil
1 teaspoon sugar

Steps:

  • Preheat oven to 400 degrees F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
  • Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, cinnamon and salt in a large bowl. Add blueberries and toss to coat.
  • Whisk egg in a medium bowl. Add milk, honey and oil, whisking until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. Scoop the batter into the prepared pan, filling each cup about two-thirds full. Sprinkle the tops with sugar.
  • Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Nutrition Facts : Calories 177.6 calories, CarbohydrateContent 32 g, CholesterolContent 16.2 mg, FatContent 4.5 g, FiberContent 2 g, ProteinContent 3.8 g, SaturatedFatContent 0.5 g, SodiumContent 161.3 mg, SugarContent 13.8 g

BLUEBERRY-CORN MUFFINS | RECIPES | WW USA



Blueberry-corn muffins | Recipes | WW USA image

Cornmeal gives these sweet berry muffins a rustic texture while buttermilk and lemon zest lend a welcome tang. You can substitute enriched yellow cornmeal for the white cornmeal for bolder color contrast between batter and berries without changing the flavor or texture of the muffins. To get a jumpstart on the prep for this recipe, follow the make-ahead directions in Notes below. Feel free to swap another variety of berry for the blueberries here—raspberries, cranberries, or quartered strawberries are all terrific options.

Provided by WEIGHTWATCHERS.COM

Categories     Brunch,Breakfast,Dessert

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 12 servings

Number Of Ingredients 11

1.5 cup(s) All-purpose flour
0.5 cup(s) Uncooked unenriched white cornmeal
6 Tbsp Sugar
1.5 tsp Baking powder
0.5 tsp Baking soda
0.25 tsp Table salt
1.5 cup(s) Fresh blueberries or frozen
1 cup(s) Low-fat buttermilk
3 Tbsp Canola oil
1 large egg(s) Egg(s)
1 Tbsp Lemon zest (about 2 lemons)

Steps:

  • Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
  • Whisk together the flour, cornmeal, 5 tablespoons of the sugar, the baking powder, baking soda, and salt in a large bowl. Gently stir in the blueberries. Whisk together the buttermilk, oil, egg, and lemon zest in a small bowl. Add the buttermilk mixture to the flour mixture and stir just until the flour mixture is moistened.
  • Fill the muffin cups evenly with the batter and sprinkle evenly with the remaining 1 tablespoon of sugar. Bake until the muffins spring back when lightly pressed, 15 – 20 minutes. Let cool in the pan on a rack 5 minutes. Remove the muffins from the pan and let cool on the rack about 15 minutes longer. Serve warm. Yields 1 muffin per serving.

Nutrition Facts : Calories 58 kcal

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