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Blueberry Corn Muffins

July/August 1993, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.6 (30 votes)

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



READER'S COMMENT:
"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,...
Blueberry Corn Muffins

5 Reviews for Blueberry Corn Muffins

08/02/2011
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).

Great texture, wonderful taste
Comments
11/27/2010
Anonymous

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..

Comments (1)

4 comments

 
lkrone wrote 1 year 20 weeks ago

adding applesauce does not

adding applesauce does not increase the fat in the recipe.

05/30/2010
Anonymous

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.

Comments
02/17/2010
Anonymous

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.

Comments
09/27/2009

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.

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