Blueberry Corn Muffins Recipe
This muffin recipe is my own and was the result of being short on ingredients, particularly white flour.( I followed my old recipe for basic muffins by changing some ingredients.) I was really craving muffins and had some fresh blueberries that needed to be used up. You will notice that there is very little sugar, I hate overly sweet baked goods, and sometimes with muffins I like to top them with honey or preserves.
There is very little oil, I always try to cook or bake with the least amount of fats. Cutting down on the oil unfortunately leaves you with a dry baked good so by adding the plain yogurt we are bringing back some moisture without the extra fat. Here's a comparison two Tablespoon(10 grams) of Sunflower oil has 83 calories and a 5 ounce or 170 gram plain yogurt can has a little as 100 calories.
- 1 cup of white flour
- 1 cup corn meal (medium grain)
- 1/4 cup organic cane sugar (also know as Turbinado sugar)
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 TB. tangerine zest (lemon or orange)
- 1 whole egg
- 1 TBS. Sunflower oil
- 1/3 cups of plain white yogurt ( you can also use light sour cream or smetana)
- 1/2 cup milk
- 1 cup of fresh blueberries
- Muffin tins or Brioche molds, (I used 4 large Brioche molds size 12 cm / 4.7 inch )
- 1. Preheat the oven to 375c / 190c. Prepare the tins or molds by either lining with paper cups or cover the molds/tins with a little oil then dust with flour. (this is a great tip because it will help the muffins come out of the molds easier)
- 2. Mix all the dry ingredients in a large bowl. In another bowl dust the blueberries with white flour, this is to try to prevent them from bleeding too much. Make a small well in the dry ingredients and in the center add the egg,oil,milk and the yogurt. Start mixing all the ingredients until you have a smooth well blended batter. Gently fold in the blueberries, and mix all ingredients thoroughly. If you over-mix the blueberries will break down and the batter will turn purple( of course it doesn't affect the taste only the color, so it could be a fun thing to try.)
- 3.Fill the tins/molds 3/4 of the way and bake for 20 minutes in center of the oven. After about 15 minutes check by inserting a toothpick in the center to see that they have baked all the way through. If the toothpick comes out with batter you'll need to continue baking until it's dry.
- Allow to cool for 10 minutes before serving them. If you are eating them the next day and would like them warm you can always microwave the muffins.
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|Amount Per Serving||%DV|
|Serving Size 188g|
|Recipe makes 4 servings|
|Calories from Fat 64||16%|
|Total Fat 7.28g||9%|
|Saturated Fat 1.83g||7%|
|Trans Fat 0.0g|
|Total Carbs 75.31g||20%|
|Dietary Fiber 3.3g||11%|