Blueberry-Ginger Corn Muffins Recipe

Name: Blueberry-Ginger Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup flour; 1/4 cup whole wheat flour; 3/4 cup cornmeal; 1/4 cup sugar; 1/4 cup Splenda granular; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup skim milk; 2 teaspoons canola oil; 5 tablespoons unsweetened applesauce; 1 large egg, slightly beaten; 1 cup frozen blueberries (frozen are slightly better as they don't burst and bleed during baking) or 1 cup fresh blueberries (frozen are slightly better as they don't burst and bleed during baking); 3 tablespoons crystallized ginger, finely diced; cooking spray

Servings: persons

3/4 cup flour
1/4 cup whole wheat flour
3/4 cup cornmeal
1/4 cup sugar
1/4 cup Splenda granular
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup skim milk
2 teaspoons canola oil
5 tablespoons unsweetened applesauce
1 large egg, slightly beaten
1 cup frozen blueberries (frozen are slightly better as they don't burst and bleed during baking) or 1 cup fresh blueberries (frozen are slightly better as they don't burst and bleed during baking)
3 tablespoons crystallized ginger, finely diced
cooking spray

1
Preheat oven to 425 degrees. Treat 12 muffin tins with a light coating of cooking spray.
2
Combine dry ingredients (flour through salt) in a large bowl. Mix to insure a good blend.
3
Mix wet ingredients (milk through egg) together in separate bowl.
4
Pour the wet ingredients into the flour mix until just blended. Fold berries and ginger into the muffin batter.
5
Place heaping tablespoons of batter into the ttreated muffin tin. About 1/3 cup batter per mufin.
6
Bake 12-15 minutes until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup flour, 1/4 cup whole wheat flour, 3/4 cup cornmeal, 1/4 cup sugar, and more.

Yes, Blueberry-Ginger Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Ginger Corn Muffins

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