Blueberry Corn Muffins Recipe

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This muffin recipe is my own and was the result of being short on ingredients, particularly white flour.( I followed my old recipe for basic muffins by changing some ingredients.) I was really craving muffins and had some fresh blueberries that needed to be used up. You will notice that there is very little sugar, I hate overly sweet baked goods, and sometimes with muffins I like to top them with honey or preserves.
There is very little oil, I always try to cook or bake with the least amount of fats. Cutting down on the oil unfortunately leaves you with a dry baked good so by adding the plain yogurt we are bringing back some moisture without the extra fat. Here's a comparison two Tablespoon(10 grams) of Sunflower oil has 83 calories and a 5 ounce or 170 gram plain yogurt can has a little as 100 calories.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $1.14 view details
  • 1 cup of white flour
  • 1 cup corn meal (medium grain)
  • 1/4 cup organic cane sugar (also know as Turbinado sugar)
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 TB. tangerine zest (lemon or orange)
  • 1 whole egg
  • 1 TBS. Sunflower oil
  • 1/3 cups of plain white yogurt ( you can also use light sour cream or smetana)
  • 1/2 cup milk
  • 1 cup of fresh blueberries
  • Muffin tins or Brioche molds, (I used 4 large Brioche molds size 12 cm / 4.7 inch )

Directions

  1. 1. Preheat the oven to 375c / 190c. Prepare the tins or molds by either lining with paper cups or cover the molds/tins with a little oil then dust with flour. (this is a great tip because it will help the muffins come out of the molds easier)
  2. 2. Mix all the dry ingredients in a large bowl. In another bowl dust the blueberries with white flour, this is to try to prevent them from bleeding too much. Make a small well in the dry ingredients and in the center add the egg,oil,milk and the yogurt. Start mixing all the ingredients until you have a smooth well blended batter. Gently fold in the blueberries, and mix all ingredients thoroughly. If you over-mix the blueberries will break down and the batter will turn purple( of course it doesn't affect the taste only the color, so it could be a fun thing to try.)
  3. 3.Fill the tins/molds 3/4 of the way and bake for 20 minutes in center of the oven. After about 15 minutes check by inserting a toothpick in the center to see that they have baked all the way through. If the toothpick comes out with batter you'll need to continue baking until it's dry.
  4. Allow to cool for 10 minutes before serving them. If you are eating them the next day and would like them warm you can always microwave the muffins.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 188g
Recipe makes 4 servings
Calories 405  
Calories from Fat 64 16%
Total Fat 7.28g 9%
Saturated Fat 1.83g 7%
Trans Fat 0.0g  
Cholesterol 52mg 17%
Sodium 1409mg 59%
Potassium 211mg 6%
Total Carbs 75.31g 20%
Dietary Fiber 3.3g 11%
Sugars 19.37g 13%
Protein 9.44g 15%
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