Corn Blueberry Muffins

Level: Easy
Prep Time: 12 min
Cook Time: 18 min
Cooling Time: 5 min
Yields: 12 muffins

Description

Warm Corn Blueberry Muffins are a low-fat way to start your day. These delicious treats are easy to make and everyone will be asking for more.

Ingredients

  • 1 cup yellow corn meal
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup toasted wheat germ
  • 1 1/4 teaspoons baking powder
  • 3/4 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1/4 cup vegetable oil
  • 1/4 cup plain fat free yogurt
  • 1 large egg
  • 1 large egg white
  • 1 cup fresh or frozen blueberries

Directions

PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

COMBINE corn meal, flour, sugar, wheat germ and baking powder in large bowl. Combine evaporated milk, 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 three-fourths full.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool slightly. Serve warm.

unusually good muffins

by L. LYNN , Encinitas, CA on Jan. 2009

I love "different" foods and this is one of them. I used sugar substitute for the sugar and skim milk but they still turned out great! Very unusual but good texture and the sweetness of the blueberries was a treat, great with all our winter soups....a definite keeper!

Delicious

by a. andrea , morrisonville, NY on Jul. 2008

These Muffins have such a deifferent taste from any other muffin I have ever. My whole family loves them and you dont have to feel guilty or worry about your diet with these.

Really Good

by L. LISA , WINDSOR MILL, MD on Jun. 2008

I used sour cream instead of yogurt & skim milk instead of evaporated. I had people go back for seconds. TRUE winner when that happens @ my work!

Corn Blueberry Muffins

by M. Martha , MONROE, LA on Apr. 2007

I must say these were different but not as good as I thought they would be. Since I love cornbread and blueberries, I think I was expecting them to be better, I will make them again.

CORN BLUEBERRY MUFFINS

by D. Deb , BOCA RATON, FL on Mar. 2007

NICE FOR A CHANGE. WE LIKED THEM BUT I'LL STICK WITH MY OTHER RECIPES FOR MUFFINS. I ALWAYS READ THE REVIEWS AND TRIED THIS RECIPE TO MAKE WAFFLES... DIFFERENT AND DELICIOUS. I'M GOING TO MAKE PANCAKES NEXT. (MY FAMILY LOVES BLUEBERRIES.)

Corn Blueberry Muffins

by C. Christine , MANITOWOC, WI on Mar. 2007

These muffins are excellent. They add a nice flair to Sunday morning brunch. My grandchildren devoured them and asked me to bake more.(I didn't tell then they were good for them!)

corn blueberry muffins

by p. patricia , CENTRALIA, IL on Dec. 2006

These are pretty good. I made them for brunch today. I had leftovers. I never have leftovers. I think my family is just used to the traditional blueberry muffins. These are good though, and I could see these used for waffles, or pancakes.

Unique

by D. Dianne , Midlothian, VA on Mar. 2006

The adults loved the muffins, but small children were not as impressed. I think they were used to the "blueberries" in a packaged mix. The ingredients were healthier; texture was great. We'll have these again!

Corn Blueberry Muffins

by M. Marlene , Somerville, AL on Feb. 2006

We grow our own blueberries and I'm always looking for new recipes to use them in. Corn meal gives these muffins a wonderful new taste. Thank you. ;-)

CORN BLUEBERRY MUFFINS

by N. Nicki , Louisa, KY on Jan. 2006

I found these very easy to make and were absolutely yummy!