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These blueberry corn muffins make a wonderful, sweet snack even Elvis would be proud to eat!
If you follow me on Facebook, you’ve probably heard me going on and on lately about making some of Elvis’s favorite recipes and photographing them for Elvis International Magazine.
I was very excited about this project because I’m a huge fan of Elvis’s music. I don’t think I’ve taken my Elvis CD out of my car’s CD player in months. My son knows all the songs by heart (Gotta love a 2-year-old who sings Elvis, even if you’re not a fan!). His favorite song is “Teddy Bear”. He listens to the entire song in complete silence, and at the very end, and at the top of his lungs, he sings, “teddy beeeaaaarrrrr. Oooooooooo.” It’s too cute for words.
But I digress.
One of the recipes I made for the magazine was Blueberry Corn Muffins from the cookbook, “Are You Hungry Tonight.” But as I’m sure you can guess, I had to “clean it up” to make it healthier. In theory, you could also call these blueberry cornbread muffins or blueberry-cornmeal muffins. But no matter what you call them, they are delicious!
I actually like the healthy version better! They are moist and have more flavor to them. Plus, they have ¼ less fat and ½ the salt! Can’t argue that!
Are Corn Muffins Healthy?
If you make them with healthy ingredients, then yes. These muffins are a prime example. The healthy blueberry corn muffins are perfectly healthy and are made with all-natural ingredients. Perfect for clean eating.
When folding in the blueberries, if they are frozen, just barely fold them in. Otherwise, your batter (and muffins) will be completely blue. Fresh berries won’t cause this.
Add any of the following to this recipe if you wish:
- Lemon zest – 1 to 2 tablespoons
- Lemon juice – 2 tablespoons
- Lemon extract – 1 to 2 teaspoons
- Vinegar – 1-2 teaspoons
- Other berries – Replace the blueberries in the same amount.
- Vanilla extract – 1-2 teaspoons
About The Ingredients
Organic yellow cornmeal – Organic to avoid pesticides and GMOs.
Whole wheat pastry flour – If you can’t find this, the next best thing is White Whole Wheat Flour. It can be much easier to find in some places.
Baking soda – Make sure it’s fresh.
Salt – Any kind you normally bake with.
Unsweetened apple sauce
Honey – Any type.
Molasses – Regular, blackstrap molasses.
Egg – This can be used cold, but it works better if used at room temperature.
Buttermilk – Just regular buttermilk. Not light or reduced fat.
Oil – Anything light in flavor like safflower or sunflower oil.
Frozen blueberries – No sugar added. You can use fresh blueberries too.
How To Make Blueberry Corn Muffins
Preheat oven to 425° F. Spray your muffin tin with a light coating of olive oil. Gather and measure all your ingredients.
Combine all the ingredients in a mixing bowl EXCEPT the blueberries. Mix well to make your batter. Once fully mixed, gently stir in the blueberries, but don’t overmix.
Spoon batter into muffin tray.
Bake until the muffins have a nice, golden brown top to them (about 10 minutes). Then cover with foil, and continue to bake for another ten minutes. They will bake for a total of 20 minutes. You just want to cover them once the tops turn brown or they will burn. Remove the tray from the oven and turn the muffins over onto a cooling rack. Flip muffins onto their bottoms being careful not to burn yourself.
These are fabulous while they are still warm but even better the next day when the flavors have had a chance to meld.
How To Store Corn Muffins
Store these in an airtight container in the refrigerator for up to 5 days. If you keep them longer than that, store them in the freezer so they don’t get moldy.
Freezing Blueberry Corn Muffins
These freeze well if packed well. Wrap them up tight and freeze them for up to 4 months.
Reheating Blueberry Corn Muffins
If frozen, thaw in the fridge for a full 24 hours. After that, 30 seconds in the microwave should do it.
More Healthy Muffin Recipes
- Kiwi Muffins
- Lunchbox Muffins
- Coconut Pineapple Muffins
- Chocolate Chocolate Chip Muffins
- Banana Nut Muffins
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Blueberry Corn Muffins Recipe Card
Blueberry Corn Muffins
- 1 Standard muffin pan
- 1¾ cups organic yellow cornmeal
- ½ cup whole wheat pastry flour
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 cup unsweetened apple sauce
- 3 tbsp. honey
- 1 tbsp. molasses
- 1 large egg
- 1 cup buttermilk
- ¼ cup oil (anything light in flavor like safflower or sunflower)
- 1½ cups frozen blueberries (no sugar added)
- Preheat oven to 425° F. Spray your muffin tin with a light coating of olive oil. Gather and measure all your ingredients.
- Combine all the ingredients in a mixing bowl EXCEPT the blueberries. Mix well to make your batter. Once fully mixed, gently stir in the blueberries, but don't overmix.
- Spoon batter into muffin tray.
- Bake until the muffins have a nice, golden brown top to them (about 10 minutes). Then cover with foil, and continue to bake for another ten minutes. They will bake for a total of 20 minutes. You just want to cover them once the tops turn brown or they will burn. Remove the tray from the oven and turn the muffins over onto a cooling rack. Flip muffins onto their bottoms being careful not to burn yourself.
- These are fabulous while they are still warm, but even better the next day when the flavors have had a chance to meld.
This recipe from the Gracious Pantry® archives, originally posted on 5/3/10.