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Corn Blueberry Muffins

Level
Easy
Prep
12 minutes
Cook
18 minutes
Servings
12 muffins
  • 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.
KEY INGREDIENTS
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Fat Free Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
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
MAKE IT
Step 1
Preheat oven to 400° F. Grease or paper-line 12 muffin cups.
Step 2
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.
Step 3
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.
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