Cornbread Blueberry Muffins

Cornbread Blueberry Muffins

Cornbread Blueberry Muffins

  • 1 cup whole wheat flour or all-purpose flour
  • 1 cup yellow cornmeal
  • 2 eggs, beaten lightly
  • 2 tablespoons honey or 1/3 cup white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 cup nonfat greek yogurt
  • 1/2 cup skim milk
  • 1/4 cup canola oil
  • 1/2 cup fresh blueberries

*yields about 12 muffins


1) Preheat oven to 375° F

2) With the exception of blueberries, which you’ll add last, combine all wet ingredients into one bowl and all dry ingredients into a separate bowl

3) Add the bowl of wet ingredients to the bowl of dry ingredients & stir until combined thoroughly

4) Gently stir blueberries into muffin mixture

Note: Blueberries have a high moisture content. Be careful, you could end up with soggy muffins! 

* Make sure you don’t add more than 1/2 cup blueberries

* Rinse the blueberries, but make sure they are dry before adding them in!  (You don’t want to add extra water to your recipe) 

5)  Cut parchment paper into squares and press each square into a muffin well. Spoon in the muffin mixture to fill each well about 3/4 of the way.  (the muffins will rise when baking)

6) Bake @ 375° F for about 45 minutes. Check at about 30 minutes — if muffin tops are already browned, reduce heat & bake @ 350° F for the remaining 15 minutes

7) Remove from oven & allow to cool completely before lifting muffins out of the pan

* I used cupcake liners, which were not sturdy enough. (even though I coated liners with cooking spray they still stuck to the muffins.) I am therefore suggesting that you try lining your pan with squares of parchment paper, which I bet will not stick even if you skip the cooking spray!) 

Let me know how your muffins turn out so I can use your suggestions next time!

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