Whole Wheat Cornmeal Berry Muffins Recipe

Name: Whole Wheat Cornmeal Berry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 2 cups Frozen Berries (blueberries, Cherries, And Raspberry Mix); 1 cup Sugar; 1/2 cups Cornmeal; 2 cups White Whole Wheat Flour; 2-1/2 teaspoons Baking Powder; 1/2 teaspoons Sea Salt; 2 whole Eggs; 1 cup Milk; 1/2 cups Nonfat Vanilla Greek Yogurt; 1-1/2 teaspoon Vanilla; FOR THE TOPPING:; 1/4 cups Rolled Oats; 1/4 cups White Whole Wheat Flour; 1/4 cups Packed Brown Sugar; 1 teaspoon Cinnamon; 2 teaspoons Butter, Melted

Servings: persons

FOR THE MUFFINS:
2 cups Frozen Berries (blueberries, Cherries, And Raspberry Mix)
1 cup Sugar
1/2 cups Cornmeal
2 cups White Whole Wheat Flour
2-1/2 teaspoons Baking Powder
1/2 teaspoons Sea Salt
2 whole Eggs
1 cup Milk
1/2 cups Nonfat Vanilla Greek Yogurt
1-1/2 teaspoon Vanilla
FOR THE TOPPING:
1/4 cups Rolled Oats
1/4 cups White Whole Wheat Flour
1/4 cups Packed Brown Sugar
1 teaspoon Cinnamon
2 teaspoons Butter, Melted

1
Preheat oven to 425 F. Make the streusel topping by combining the last five ingredients (the topping ingredients) in a medium sized bowl. Toss with a fork until they come together into pea size chunks. Put aside.
2
In saucepan add 1/2 cup berries and 1 tablespoon sugar. Let it simmer 5 minutes. Keep smashing berries down with a fork as they simmer. Simmer until they are a jam consistency then remove it from the heat and set aside.
3
Whisk the cornmeal, flour, baking powder and salt together in a large bowl. Set aside.
4
Whisk the remaining sugar with the two eggs in a medium bowl until smooth and glossy. Slowly whisk in the milk and yogurt until combined. Then whisk in the vanilla until combined.
5
Using a large spatula fold the egg mixture, the simmered berries and the remaining berries into the flour mixture until just moistened.
6
Divide the batter equally into a lightly greased 12-count muffin tin.
7
Sprinkle each muffin with a generous amount of streusel topping and bake in the oven for 13-15 minutes.
8
Recipe adapted from eatlove.com

801

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: FOR THE MUFFINS:, 2 cups Frozen Berries (blueberries, Cherries, And Raspberry Mix), 1 cup Sugar, 1/2 cups Cornmeal, and more.

Yes, Whole Wheat Cornmeal Berry 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.

That's it — enjoy your meal!

Whole Wheat Cornmeal Berry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions