Baked Blueberry Cornmeal Muffins

Total Time Prep: 20 min. Bake: 20 min.
Yield 1 dozen
Test Kitchen Approved
When I bring treats to share with the staff at my school, I try to keep most of the goodies healthy. These moist muffins definitely are, and the cornmeal adds an interesting texture. —Elizabeth Bergeron, Denver, Colorado

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 large eggs, room temperature
  • 3/4 cup fat-free milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries

Directions

  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 12 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.

Nutrition 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.

When I bring treats to share with the staff at my school, I try to keep most of the goodies healthy. These moist muffins definitely are, and the cornmeal adds an interesting texture. —Elizabeth Bergeron, Denver, Colorado
Recipe Creator

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