Cornmeal Blueberry Muffins

Cornmeal Blueberry Muffins IMAGE Image by: Cornmeal Blueberry Muffins IMAGE Author: Canadian Living

Whole wheat flour and blueberries put a spin on the classic crispy cornmeal muffin. Light olive oil may seem like an unusual addition, but it's flavour-neutral and a source of good monounsaturated fat. Store whole wheat flour in an airtight container in a cool place for up to  three months or freeze for up to six months.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2011

Ingredients

  • 1/2 cup granulated sugar
  • 1 teaspoon grated lemon zest
  • 1 cup cornmeal
  • 2/3 cups all-purpose flour
  • 1/3 cup whole wheat flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh wild blueberries
  • 1 cup frozen wild blueberries
  • 1 cup milk
  • 1 egg
  • 1/3 cup ight-tasting olive oil
  • 1/3 cup ight-tasting safflower oil

Method

In bowl, rub sugar with lemon zest; whisk in cornmeal, all-purpose and whole wheat flours, baking powder and salt.

In small bowl, coat blueberries with 1 tbsp of the flour mixture; set aside.

In large bowl, whisk together milk, egg and oil; stir in flour mixture just until combined. Stir in blueberries. Spoon into 12 paper-lined or greased muffin cups.

Bake in 400°F (200°C) oven until tops are firm to the touch, about 20 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 2 days.)

Nutritional facts Per muffin: about

  • Sodium 163 mg
  • Protein 3 g
  • Calories 189.0
  • Total fat 7 g
  • Potassium 88 mg
  • Cholesterol 17 mg
  • Saturated fat 1 g
  • Total carbohydrate 28 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cornmeal Blueberry Muffins

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