Blueberry Corn Muffins: The Best Blueberry Corn Muffins Recipe from Cook'n

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	Blueberry Corn Muffins

Serves: 12

Print this Recipe

   1 cup fresh or unthawed frozen blueberries
   1 tablespoon all-purpose flour
   1 cup nonfat plain yogurt
   3 tablespoons vegetable oil
   1 teaspoon vanilla extract
   1 egg or 1/4 cup fat-free cholesterol-free egg product
   1 cup whole wheat flour
   1 cup cornmeal
   1/4 cup sugar
   3 teaspoons baking powder
   1 teaspoon baking soda

Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with nonstick cooking spray, or line with paper baking cups. Toss blueberries and all-purpose flour; set aside. Beat yogurt, oil, vanilla and egg in large bowl. Stir in remaining ingredients just until moistened. Carefully stir in blueberries. Divide batter evenly among muffin cups (cups will be about two-thirds full). Bake about 15 minutes or until golden. Immediately remove from pan to wire rack. Serve warm if desired.
1 muffin: Calories 145 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 20mg; Sodium 250mg; Carbohydrate 25g (Dietary Fiber 2g); Protein 4g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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