Blueberry Corn Muffins

5 Reviews
From the EatingWell Kitchen

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

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2/3 cup whole-wheat flour
  • 2/3 cup all-purpose flour
  • 2/3 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup blueberries
  • 1 large egg
  • 2/3 cup low-fat milk
  • 1/2 cup honey
  • 3 tablespoons canola oil
  • 1 teaspoon sugar

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, cinnamon and salt in a large bowl. Add blueberries and toss to coat.
  3. 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.
  4. 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.
  • Tip baking with berries Berries are a high-fiber, low-carbohydrate fruit that provide a wealth of antioxidants. They are a great way to boost nutrition and flavor in baked goods. When fresh berries are not in season, frozen are a good alternative. If using frozen blueberries, do not thaw. Simply rinse off ice crystals, then pat dry completely on paper towels. Toss separately with about 3 tablespoons of the flour, then stir into the batter after the liquid has been added.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It’s OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Per serving: 178 calories; 5 g fat(0 g sat); 2 g fiber; 32 g carbohydrates; 4 g protein; 4 mcg folate; 16 mg cholesterol; 14 g sugars; 88 IU vitamin A; 1 mg vitamin C; 87 mg calcium; 1 mg iron; 161 mg sodium; 92 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

Reviews 5

August 02, 2011
profile image
By: pkmuir
Delicious! I tweaked the recipe slightly and love the way they turned out (so did my husband): I used agave instead of honey and added just shy of the 1/2 C, added an extra handful of blueberries, and did not sprinkle the tops with sugar. The sweetness of the summer blueberries was really the star (I could maybe use 1/4 C agave next time). Also, I have a cornbread recipe that calls for letting the mixed batter sit for 30 minutes or so to help combat dryness; I did that here and the muffins turned out nice & moist (not sure if the "sitting" was the reason, but I don't think it hurt). Pros: Great texture, wonderful taste Cons: original recipe calls for sugar
November 27, 2010
profile image
By: EatingWell User
I just made them. I combined agave nectar and honey as well as a 1/2 cup of organic applesauce for just a little more fat. Unfortunately, it did not help this recipe at all. Due to the lack of fat (and flavor) the consistency is dry, despite the extra applesauce. I would have liked to like this recipe, what a waste of blueberries. Disappointed..
May 30, 2010
profile image
By: EatingWell User
These were great! The muffins were moist and flavorful, yet not full of calories/fat. Very filling as well. I loved the combo of corn and blueberries. There was a hint of sweetness to them. I thought they tasted better cold (I stored them in the fridge, then ate as a quick breakfast in the morning). I shared some at work, and my co-workers loved them. My husband, who is a very picky eater, also enjoyed them. I'll definitely make them again.
February 17, 2010
profile image
By: EatingWell User
These came out great. My oven baked the muffins in about 10 minutes, so keep an eye on them. They do come out slightly dry with this recipe.
September 27, 2009
profile image
By: COOK24
This recipe is great! It captures the essence of a comfort food such as Corn-Bread, and adds it to the delicate taste of blueberries. This recipe is great because it isn't overly sweet - with just a hint of sweetness provided by the honey and blueberries; and it also isn't close to as many calories as normal blueberry muffins and not to mention has basically no saturated-fats! I've made this multiple times and they always come out great.