Cornmeal Blueberry Muffins 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



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


  • Iron 6.0
  • Folate 15.0
  • Calcium 7.0
  • Vitamin A 2.0
  • Vitamin C 2.0
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Cornmeal Blueberry Muffins