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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.

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