Breakfast
Blueberry Corn Muffins
Makes six muffins
Blueberry Corn Muffins
Makes six muffins
A perfect combination of two old-time favorite muffins.
Nutritional information per muffin:Calories 182 (35% from fat)
carb. 426g
pro. 4g
fat 7g sat. fat 4g
chol. 53mg
sod. 225mg
calc. 45mg
fiber 1g
carb. 426g
pro. 4g
fat 7g sat. fat 4g
chol. 53mg
sod. 225mg
calc. 45mg
fiber 1g
Ingredients
- Nonstick cooking spray
- ¹∕³ cup cornmeal
- ²∕³ cup unbleached, all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ cup granulated sugar
- ¼ teaspoon lemon zest
- 1 large egg, lightly beaten
- ¼ cup whole milk
- 3 tablespoons unsalted butter, melted and cooled to room temperature
- ¼ cup plain yogurt or sour cream, room temperature
- ½ cup fresh or frozen (thawed) blueberries
Preparation
- Preheat the toaster oven to 400°F on the Bake setting with the rack in position A.
- Lightly coat a six-cup muffin pan with nonstick cooking spray; reserve.
- Put the cornmeal, flour, salt, baking soda and powder, sugar and zest into a large mixing bowl. Whisk to combine.
- Mix the egg, milk, butter and yogurt/sour cream together. Add to the dry ingredients and mix until just combined. Gently fold in the blueberries – you want to be sure not to over-mix the batter.
- Divide the batter among the prepared muffin cups.
- Bake in the preheated oven for about 16 to 18 minutes, or until a cake tester comes out clean and the tops of the muffins spring back to the touch.
