Blueberry Corn Muffins


by Jun 12th, 2010 // Breakfast, Recipes, Snacks

Blueberry Corn Muffins

You didn’t think we could go a whole week without making muffins, did you? This morning my little muffin man begged for corn muffins. Since we’ve already made them a million times, we decided to mix things up and add blueberries. My kid and I were both pleased with the results.

Since the main muffin man in our house is a little person, we almost always use our mini muffin pans. You can, however, make “normal” sized muffins using this recipe. Regular sized muffin tins will take more like 15 to 20 minutes to bake. In either case, since we’re working with whole wheat flour and no butter, it’s very important to watch the muffins carefully and be sure not to over bake them. Oh, and here’s a neat little trick: storing these corn muffins in a sealed Ziploc bag will have them revived and moist by morning! Now for the recipe…

Blueberry Corn Muffin Recipe

Prep Time: 10 mins  Cooking Time: 7 to 9 mins

1 cup whole wheat pastry flour
1 1/4 cup corn meal
2 teaspoons baking powder
1/3 cup sugar
2 tablespoons honey or agave nectar
1/2 teaspoon salt
1/4 cup canola oil
1/2 cup unsweetened apple sauce
1 cup lowfat buttermilk
1 egg beaten
1 1/2 to 2 cups fresh blueberries

Preheat oven at 400 degrees. Sift together flour, sugar, baking powder, salt and corn meal.  Gently mix in egg, oil, apple sauce, agave (or honey) and buttermilk. Fold in blueberries and scoop into greased mini muffin pans. Bake for 7 to 9 minutes or until toothpick comes out clean.  Note: do not wait for these muffins to brown before testing them. They cook very rapidly and if they cook too long they will be very dry.  Makes between 3 and 4 dozen mini muffins.

Blueberry Corn Muffins

Blueberry Corn Muffins!

9 Comments on “Blueberry Corn Muffins”

  1. 1.) Wendy
    June 12th, 2010

    These look so good. Two questions: What could I do to substitute for buttermilk? What do you use to grease your muffin cups? I feel like I can always taste whatever I use.

  2. 2.) CookingWithMyKid
    June 12th, 2010

    You can create your own buttermilk by adding 1 tablespoon of lemon juice to a cup of milk. Let sit for 5 minutes. Milk will start to get thick and chunky. (Sounds gross, I know!) Alternatively, you can can just use milk for this recipe. I spray my muffin tins with baking spray. It's a type of cooking spray that has flour in it. It smells like vanilla cookies when you spray it! You can buy it at any major market.

  3. 3.) Rebecca & Gus
    June 14th, 2010

    thanks! what's your recipe?

  4. 4.) Jennifer
    June 14th, 2010

    I love this website! My son is 4 and loves helping with cooking. We make blueberry corn muffins all the time and they are a bit hit in my house.

  5. 5.) Lauren
    June 29th, 2010

    I am new to your blog and love it! So many parents push their kids out of the kitchen instead of letting them help…I think it is so important for children to develop an appreciation for how food gets to the table and I look forward to cooking with my (future) kids :).

    These muffins sound and look delicious. I typically modify recipes to suit my eating style, but there isn't one things I'd change about this one. Whole wheat pastry flour and unsweetened applesauce are ingredient substitutions I use frequently, and I love that you used both!

  6. 6.) Dreaminglilies
    July 8th, 2010

    This recipe is being made for breakfast this morning. We don't have any milk but soy, and we are trying to substitute creamed corn for the applesauce since we are out. We will let you know how it turns out!

  7. 7.) Diane
    August 26th, 2010

    Curious to know how your muffins turned out with the soy milk and creamed corn… actually sounds good! Thanks

  8. 8.) Christine
    December 29th, 2010

    Oops this review is for heathy waffles! Sorry

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