Corn Blueberry Muffins

Corn Blueberry Muffins
Makes:
12
muffins
Prep Time:
12
minutes
Total Time:
35
minutes
based on 43 reviews
2
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.

In this recipe:

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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.


Reviews:

Review This Recipe

Corn blueberry muffins

 Star(s)

Debbie Ferrecchia from OXFORD, MA

These muffins were great. My family looked at me strangely when I told them what they were but there were none left once they came out of the oven.

Read More Reviews

Review This Recipe
  •  Star(s)

    unusually good muffins

    LYNN BORG from Encinitas, CA

    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!

  •  Star(s)

    Delicious

    andrea m from morrisonville, NY

    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.

  •  Star(s)

    Really Good

    LISA HARDEN from WINDSOR MILL, MD

    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!

  •  Star(s)

    Corn Blueberry Muffins

    Martha Goyne from MONROE, LA

    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.

  •  Star(s)

    CORN BLUEBERRY MUFFINS

    Deb WEITZEL from BOCA RATON, FL

    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.)

  •  Star(s)

    Corn Blueberry Muffins

    Christine S Kasminski from MANITOWOC, WI

    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!)

  •  Star(s)

    corn blueberry muffins

    patricia phillips from CENTRALIA, IL

    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.

  •  Star(s)

    Unique

    Dianne Brown from Midlothian, VA

    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!

  •  Star(s)

    Corn Blueberry Muffins

    Marlene Wood from Somerville, AL

    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. ;-)

  •  Star(s)

    CORN BLUEBERRY MUFFINS

    Nicki Boggs from Louisa, KY

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

  •  Star(s)

    These muffins are wonderful,especially for breakfa

    Tamara Brown from COLUMBIA, TN

    I thought these Corn Blueberry Muffins were EXCELLENT!! *SMILE* I made them this morning for breakfast and these muffins were gone before I knew it!! I loved how quick and easy these were to make,and they have a very good but unique taste too!! Try these muffins for breakfast or as a snack,and you won't be disappointed!! You can always freeze any leftover muffins for use at a later time,but around my house,I don't have to worry about freezing them,because my family loves them that much!! *SMILE*

  •  Star(s)

    Corn Blueberry Muffins

    Carole Finney from HARRISVILLE, OH

    Very good muffins. We have a blueberry farm near us and I love to pick them. Of course, I taste a few along with picking. These can be frozen and are good keepers. Mine do not last longer than a month. I have seen some of my family take them from the freezer, microwave them a little and eat them.

  •  Star(s)

    Blueberry Smile

    PEGGY HOLLENBACH from MIDDLEBURG, PA

    My husband loves corn muffins and made a face when he saw these had blueberries in them. I insisted he at least try one. Now he wants to know when I'm going to make them again :)

  •  Star(s)

    Am always looking for low fat

    Marilyn Fabritius from NORTH RIDGEVILLE, OH

    recipes and I love blue berries! What a great tasting muffin.

  •  Star(s)

    Blueberry Surprise

    Donna Crispell from SAINT LOUIS, MO

    My husband picks blueberries every year and brings home approximately 30 pounds, which he freezes for year-round enjoyment. I'm always looking for new recipes for his favorite fruit. I wasn't sure if he would like these,though. But he gave them a "thumbs up" and said that I could make them anytime!

  •  Star(s)

    i love blueberries

    donna gustafson from cabot ar 72023

    i never used cornmeal in muffins these were good even my husband liked them and he isnt a muffin eater.

  •  Star(s)

    awesome!

    LORI MILLER from RISING SUN, MD

    These were so surprizingly good that I made up several batches and added a recipe card to each, and gave them to 3 friends!

  •  Star(s)

    Corn blueberry muffins

    Debbie Ferrecchia from OXFORD, MA

    These muffins were great. My family looked at me strangely when I told them what they were but there were none left once they came out of the oven.

  •  Star(s)

    Corn Blueberry Muffins

    A Ruvo from Connellsville, PA

    These were good. Family liked them.

  •  Star(s)

    Corn Blueberry Muffins

    Marina Sua from Hawthorne, CA

    Tried this recipe and it is different, not bad. It is the first time that I use cornmeal for muffin. Don't forget not to overcook it else the muffin will be dry.

  •  Star(s)

    Delightful Treat

    Royce Ann Bauerlein from Toms River, NJ

    I used to make these a few years ago and had lost my recipe. These are just as delightful as I remembered.

  •  Star(s)

    Great for Company

    Sharon Lynne from Northbrook, IL

    This are really wonderful served with dinner and nice to whip up for when someone comes over unexpectedly to serve with coffee.

  •  Star(s)

    Corn Blueberry Muffins

    MICHELE GERDES from Rhinelander, WI

    Very flavorful, a nice change of pace in muffins. My family enjoyed them very much - esp. when they were fresh out of the oven and the butter melted into them.

  •  Star(s)

    Corn blueberry muffins

    arline cain from hampstead, NC

    I subsituted splenda for the sugar, and they were very good. Having a diabetic in the family, we use splenda in most recipes.

  •  Star(s)

    WHATTA SIDE DISH

    Maryann Peterson from Phoenix, AZ

    This tops off the morning with a bowl hot steamy oatmeal and a glass of juice.

  •  Star(s)

    Corn blueberry muffins

    Glenda Rossi from Chatsworth, CA

    They are very good.

  •  Star(s)

    Corn Blueberry Muffins

    Glenda Bouvay from Plaquemine, LA

    These were really good. I slipped a few in my husband lunch one day. He doesn't like muffins, but tried these and thought they were great. Hats off.

  •  Star(s)

    Very Amazing

    Amanda Foster from Muncie, IN

    If you like cornbread and you like blueberries, you'll surely love these!

  •  Star(s)

    Corn Blueberry Muffins

    Pam Cipala from Minneapolis, MN

    Quick and easy and oh so yummy. Great way to start the day or even end the night. Hot or cold, they are the best.

  •  Star(s)

    good...

    b. blum from Winlock, WA

    They're okay but needs salt...makes them much better!

  •  Star(s)

    corn blueberry muffins

    Diane Cumby from Coudersport, PA

    Wow these were good. It's good to have something more then the same old!

  •  Star(s)

    muffins

    Diane Petersen from Manchester, CT

    These were the best blueberry muffins. I made them for my friends at work and everyone loved them. Very easy to make.

  •  Star(s)

    Easy potluck taker!

    deb watson from warsaw, OH

    I made these for a potluck at work, the fellow employees loved them, eaten warm or cold they're a hit!!!!!

  •  Star(s)

    Muffins

    Angie Swope from Chambersburg, PA

    These are great.

  •  Star(s)

    Corn Blueberry Muffins

    maryann oneill from coatesville, PA

    The first time that I made these, they were for the holiday and everyone enjoyed them and asked for more.

  •  Star(s)

    Corn Blueberry Muffins

    Sue Binsted from Capitol Heights, MD

    This receipe is quite different but very good. I'll probably use it again.

  •  Star(s)

    Great when in a hurry!

    Beth Kjelstrom from Whichita Falls, TX

    These are really good when on the run. They're great just the way they are.

  •  Star(s)

    Excellent texture.

    Pat Weltch from Greensboro, NC

    These muffins were excellent and have a great texture.

  •  Star(s)

    corn blueberry muffins

    jinny van doren from seymour, IN

    Never thought of using corn meal in blueberry muffins. Nice change of pace for an everyday muffin.

  •  Star(s)

    Cream cheese drizzle

    Beth Best from Calgary, AB

    I had some left over cream cheese icing in my fridge. I thinned it down a bit with a small amount of Carnation Evaporated milk and then drizzled it over the top of the muffins. Something about that cream cheese taste with the blueberries and the cornmeal.....divine.

  •  Star(s)

    Have to Have

    Dianne Houts from Orangevale, CA

    You have you try this wonderful muffin. I always thought pumpkin was my favorite muffin, now my favorite is Corn Blueberry Muffins. The family loved them.

  •  Star(s)

    GREAT !!!

    Elaine Michaud from Scarborough, ME

    This is a great breakfast muffin ! I added extra berries.

  •  Star(s)

    Review for Corn Blueberry Muffins

    Lisa DeSmet from

    I have tried many cornbread/muffin recipes-this one is GREAT!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • 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.

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Corn Blueberry Muffins

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.

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