Corn Blueberry Muffins

Corn Blueberry Muffins

In this recipe:

based on 43 reviews
This Looks YUMMY!
2
12 min.
prep
35 min.
total
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.

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
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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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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!

- LYNN BORG from Encinitas, CA

Delicious

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.

- andrea m from morrisonville, NY

Really Good

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!

- LISA HARDEN from WINDSOR MILL, MD

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.

- Martha Goyne from MONROE, LA

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.)

- Deb WEITZEL from BOCA RATON, FL

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Nutrition Facts

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.

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