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Baked Blueberry Cornmeal Muffins

When I bring treats to share with the staff at my school, I try to keep most of the goodies healthy. These moist muffins definitely are, and the cornmeal adds an interesting texture. —Elizabeth Bergeron, Denver, Colorado
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    1 dozen

Ingredients

  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup plus 1-1/2 teaspoons sugar, divided
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup fat-free milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries

Directions

  • In a small bowl, combine the cornmeal, flours, 1/2 cup sugar, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries.
  • Fill greased muffin cups three-fourths full; sprinkle with remaining sugar. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 muffin: 185 calories, 6g fat (1g saturated fat), 36mg cholesterol, 251mg sodium, 30g carbohydrate (12g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

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