Corn Blueberry 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.
- 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, Reviews, Nutrition
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.
What did you think? Share Your Review »
Thank you for reviewing this recipe.
unusually good muffins
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!
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.
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
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
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.)
Serving Size: 1/12 of Recipe
Servings Per Recipe: 12
- Amount Per Serving
- Calories: 160
- Calories from Fat: 35
- Total Fat: 4g (6% of DV)
- Saturated Fat: .5g (4% of DV)
- Cholesterol: 20mg (6% of DV)
- Sodium: 125mg (5% of DV)
- Carbohydrates: 27g (9% of DV)
- Dietary Fiber: 2g (6% of DV)
- Sugars: 12g
- Protein: 5g
- Vitamin A: 6% of DV
- Vitamin C: 2% of DV
- Calcium: 8% of DV
- Iron: 6% of DV
*Percent Daily Values are based on a 2,000 calorie diet.