Sunny Blueberry-Corn Muffins Recipe

Name: Sunny Blueberry-Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 1 tablespoon baking powder; ½ teaspoon salt; ⅓ cup sugar; ½ cup corn oil or ½ cup vegetable oil; ¾ cup soymilk; 2 tablespoons soy yogurt; 1 teaspoon vanilla extract; 1 lemon, zest of, finely grated; 1 ¼ cups blueberries

Servings: persons

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
⅓ cup sugar
½ cup corn oil or ½ cup vegetable oil
¾ cup soymilk
2 tablespoons soy yogurt
1 teaspoon vanilla extract
1 lemon, zest of, finely grated
1 ¼ cups blueberries

1
Preheat oven to 400F.
2
Lightly grease a twelve-muffin tin.
3
In a large bowl, sift together the flour, cornmeal, baking poweder, salt, and sugar.
4
In a seperate bowl, whisk together the oil, soy milk, soy yogurt, vanilla, and lemon zest.
5
With a wooden spoon, fold the wet ingredients into the dry.
6
Fold in the blueberries, careful not to overmix.
7
Fill each muffin cup three-qaurters full.
8
Bake for 20 to 25 min., until toothpick comes out clean.
9
Serve warm.

564

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup cornmeal, 1 tablespoon baking powder, ½ teaspoon salt, and more.

Yes, Sunny Blueberry-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.

Sunny Blueberry-Corn Muffins

How did you like this recipe?

Frequently Asked Questions