Best Blueberry Cornmeal Muffins Recipes

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BLUEBERRY CORNMEAL MUFFINS



Blueberry Cornmeal Muffins image

Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe.

Provided by Shelley Albeluhn

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ¼ cups all-purpose flour
½ cup cornmeal
½ cup brown sugar
½ teaspoon salt
1 tablespoon baking powder
1 cup milk
½ cup butter, melted
1 egg, beaten
1 cup frozen blueberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
  • Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 22.6 g, Cholesterol 37.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 253.3 mg, Sugar 8 g

BLUEBERRY-CORNMEAL MUFFINS



Blueberry-Cornmeal Muffins image

Buttermilk keeps these blueberry muffins nice and moist, while a sprinkling of sanding sugar during baking makes them sparkle.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12

Number Of Ingredients 14

1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons finely grated orange zest
1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops
2 large eggs, separated
2 tablespoons unsalted butter, melted
1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed
2 1/2 teaspoons coarse sanding sugar (optional)
Nonstick cooking spray

Steps:

  • Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.
  • In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.
  • Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.

Nutrition Facts : Calories 167 g, Cholesterol 42 g, Fat 3 g, Fiber 2 g, Protein 4 g, Sodium 497 g

BAKED BLUEBERRY CORNMEAL MUFFINS



Baked Blueberry Cornmeal Muffins image

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

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

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

Steps:

  • 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., Fill 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 : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 251mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

BANANA-BLUEBERRY CORNMEAL MUFFINS



Banana-Blueberry Cornmeal Muffins image

You can use frozen blueberries in these hearty cornmeal muffins. They're perfectly moist, thanks to the addition of buttermilk, and lightly sweetened with a touch of brown-rice syrup in the batter and a sprinkling of sanding sugar on top just before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 dozen

Number Of Ingredients 14

Vegetable-oil cooking spray
1/2 cup yellow cornmeal, preferably stone ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 teaspoons all-purpose flour
1 1/2 cups mashed ripe bananas (from 3 large bananas)
1/2 cup low-fat buttermilk
1 tablespoon brown-rice syrup or honey
1 tablespoon fresh lemon juice
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 1/2 teaspoons sanding sugar or granulated sugar

Steps:

  • Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.
  • Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.
  • Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. Muffins can be stored in an airtight container at room temperature up to 3 days.

Nutrition Facts : Calories 186 g, Cholesterol 18 g, Fiber 4 g, Protein 4 g, Sodium 164 g

BLUEBERRY-ORANGE CORNMEAL MUFFINS



Blueberry-Orange Cornmeal Muffins image

Combine blueberries with nutty cornmeal, then add a sunny burst of orange for wholesome treats that are perfect for breakfast or as a snack. Tangy, creamy low-fat yogurt provides moisture and helps leaven and tenderize these egg-free muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 12

Number Of Ingredients 11

1 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
1 cup fine yellow cornmeal
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup low-fat plain yogurt
3 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
2 teaspoons finely grated orange zest, plus 2 teaspoons orange juice
1 1/4 cups blueberries (7 ounces)
1/3 cup confectioners' sugar

Steps:

  • Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together 1 cup flour, cornmeal, granulated sugar, baking powder, and salt. In a small bowl, whisk together yogurt, butter, vanilla, and orange zest. Add to flour mixture, stirring until combined (do not overmix).
  • In a medium bowl, toss blueberries with 1 tablespoon flour to coat, then fold into batter. Divide batter among muffin cups. Bake until puffed and set, about 20 minutes, rotating pan halfway through. Let muffins cool in pan on a wire rack.
  • Stir together orange juice and confectioners' sugar. Drizzle over muffins and let glaze set, about 10 minutes, before serving. Muffins can be stored in an airtight container at room temperature up to 2 days.

Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g

CORNMEAL AND BUCKWHEAT BLUEBERRY MUFFINS



Cornmeal and Buckwheat Blueberry Muffins image

They are the antithesis of the cakey blueberry muffins you find in coffee shops. The berry quotient is generous here. If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).

Provided by Martha Rose Shulman

Categories     breakfast, brunch

Time 40m

Yield 12 muffins (1/3 cup tins) or 18 mini muffins

Number Of Ingredients 11

65 grams whole- wheat flour (1/2 cup, approximately)
125 grams buckwheat flour (1 cup, approximately)
4 grams salt (rounded 1/2 teaspoon)
15 grams baking powder (1 tablespoon)
2 grams baking soda (1/2 teaspoon)
85 grams cornmeal (1/2 cup, approximately)
2 eggs
360 grams buttermilk (1 1/2 cups) or kefir
75 grams mild honey, such as clover (3 tablespoons)
50 grams canola or grape seed oil (1/4 cup)
250 grams blueberries, or a mix of blueberries and blackberries (1 3/4 cups, approximately)

Steps:

  • Preheat oven to 375 degrees. Oil or butter muffin tins. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.
  • In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
  • Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top. Bake 25 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don't release easily, allow to cool in tins, then remove from tins.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams

BLUEBERRY CORNMEAL MUFFINS



Blueberry Cornmeal Muffins image

When our daughter Lisa was growing up, she was always eager to help me cook, especially sweets! When her father came in for a late brunch after working hard in the fields, she loved to have these made-from-scratch muffins waiting for him.

Provided by Taste of Home

Time 40m

Yield about 1 dozen.

Number Of Ingredients 9

1-1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1 cup milk
1/4 cup vegetable oil
2 large egg whites

Steps:

  • In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Add blueberries. Stir in milk and oil just until mixed. In a bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done.

Nutrition Facts :

CORNMEAL BLUEBERRY WHEAT GERM MUFFINS



Cornmeal Blueberry Wheat Germ Muffins image

This is a healthy recipe with the wheat germ in it. This is from the Kretschmer Wheat Germ web site. I didn't have skim evaporated milk, used powdered buttermilk and water. Used 1 egg and no egg white.

Provided by Dorel

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup yellow cornmeal
3/4 cup all-purpose flour
1/2 cup sugar
1/4 cup kretschmer wheat germ, any flavor
1 1/4 teaspoons baking powder
3/4 cup fat-free evaporated milk or 3/4 cup buttermilk
1/4 cup vegetable oil
1/4 cup nonfat yogurt
1 large egg
1 large egg white
1 -2 cup fresh blueberries or 1 -2 cup frozen blueberries

Steps:

  • Preheat oven to 400* Grease or paper line 12 muffin cups, or 6 jumbo size muffin cups.
  • Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
  • Combine milk, vegetable oil, yogurt, egg and egg white in small bowl, stir until blended.
  • Add to corn meal mixture, stirring just until moistened.
  • Gently fold in blueberries.
  • Spoon batter into prepared muffin cups, filling 3/4 full.
  • Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
  • Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.

Nutrition Facts : Calories 176.3, Fat 5.7, SaturatedFat 0.8, Cholesterol 16.2, Sodium 74.8, Carbohydrate 27.5, Fiber 1.6, Sugar 11.9, Protein 4.6

BANANA - BLUEBERRY CORNMEAL MUFFINS



BANANA - BLUEBERRY CORNMEAL MUFFINS image

Categories     Muffin

Yield 1 dozen

Number Of Ingredients 13

1/2 cup yellow cornmeal, preferably stone ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 teaspoons all-purpose flour
1 1/2 cups mashed ripe bananas
1/2 cup low-fat buttermilk
1 tablespoon honey
1 tablespoon fresh lemon juice
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 1/2 teaspoons sugar

Steps:

  • Preheat oven to 375 degrees. Spray tin with cooking spray or line with paper liners coated with cooking spray. Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, honey, lemon juice, egg and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter. Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on wire rack. Muffins can be stored in an airtight container at room temperature for up to 3 days.

SUGAR FREE BLUEBERRY CORNMEAL MUFFINS



Sugar Free Blueberry Cornmeal Muffins image

Make and share this Sugar Free Blueberry Cornmeal Muffins recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Time 35m

Yield 18 muffins., 18 serving(s)

Number Of Ingredients 10

1 1/2 cups apple juice concentrate, thawed
1/2 cup prune puree or 1/2 cup prune baby food
1/2 cup buttermilk
3 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup cornmeal
2 teaspoons lemon zest, grated
2 cups frozen blueberries, unthawed (divided)

Steps:

  • Heat oven to 375 degrees.
  • Coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray.
  • In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly.
  • Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended.
  • Gently stir in 1 1/2 cups of the blueberries.
  • Spoon batter into prepared muffin tin cups, dividing equally.
  • Top each muffin with a few of the remaining blueberries.
  • Bake about 20 minutes or until pick inserted into centers comes out clean.
  • Cool on rack.

BLUEBERRY CORNMEAL MUFFINS



Blueberry Cornmeal Muffins image

Get the kids to help make these for Dad. Who would not want to wake up to these warm muffins. You can replace the blueberries with any other of your favorite Europe's Best frozen berries.

Provided by Chef mariajane

Categories     Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup Carnation Evaporated Milk (regular, 2%, or fat-free)
3/4 cup granulated sugar
1/3 cup butter, melted
1 egg
1 cup europe's best woodland blueberries, frozen
1/4 cup coarse sugar

Steps:

  • Preheat oven to 400°F Grease a 12 cup muffin pan or line with paper liners.
  • Combine flour, cornmeal, baking powder and salt in a large bowl. Add next 4 ingredients. Stir just until combined. Add frozen blueberries. Stir lightly until blueberries are combinedd in batter. Spoon batter into prepapred muffin pan and sprinkle with coarse sugar.
  • Bake in preheated oven 18-20 minutes or until a toothpick inserted in center comes out clean.

Nutrition Facts : Calories 235.6, Fat 7.6, SaturatedFat 4.4, Cholesterol 37.3, Sodium 256, Carbohydrate 38.6, Fiber 1.4, Sugar 18, Protein 4.3

BLUEBERRY LEMON MUFFINS WITH CORNMEAL



BLUEBERRY LEMON MUFFINS WITH CORNMEAL image

Categories     Berry     Breakfast     Bake     Quick & Easy     Muffin     Healthy

Yield 10

Number Of Ingredients 11

1/4 c yog
1/4 butter
3/4 c wh flour
1.5 tsp bkg pwd
1/2 c fine cornmeal
1/3 c sugar
1 tbsp lemon zest
1/2 c butter-milk
2 eggs
1/2 c berries
juice 1/2 lemon

Steps:

  • pre-heat 375 whisk dry w/ pinch of salt whisk wet w/ berries combine bake 15-20 min store in airtight container at room temp.

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