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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”. The original recipe was easy enough, and the muffins turned out well. But you know I couldn’t leave well enough alone. First of all, because I love to tinker with recipes, and second, I wouldn’t have much of a blog post here if I didn’t have a clean eating recipe to share with you.
Much to my surprise, I actually like the clean eating version better! They are moist and have a bit more flavor to them. Plus they have ¼ less fat and ½ the salt! Can’t argue that!
More Healthy Muffin Recipes
Blueberry Corn Muffins Recipe Card
Blueberry Corn Muffins
- 1 Standard muffin pan
- 1¾ cups organic corn meal
- ½ cup whole wheat pastry flour (affiliate link)
- 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.
- In a large mixing bowl, mix all your dry ingredients.
- In a separate large mixing bowl, mix all your wet ingredients, but NOT the blueberries.
- Combine your wet and dry ingredients.
- Quickly fold in your blueberries, but don’t over mix or the dough will all turn blue. (This is not the end of the world, but it’s nicer for presentation purposes).
- Spoon batter into muffin tray. (See what I mean about the batter turning blue?)
- 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 tray from oven and turn 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.