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Breads > Muffins & Scones

Corn Blueberry Muffins


Preparation Time: 5 minutes

Cook Time: 20 minutes

Servings: 12 muffins


1 cup ALBERS® Yellow Corn Meal

3/4 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup toasted wheat germ

1 1/4 tsp baking powder

3/4 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk

1/4 cup vegetable oil

1/4 cup plain nonfat yogurt

1 large egg

1 large egg white

1 cup fresh or frozen blueberries


PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

COMBINE corn meal, flour, sugar, wheat germ and baking powder in large bowl. Combine evaporated milk, vegetable oil, yogurt, egg and egg white in small bowl; stir until blended. Add to corn meal mixture, stirring just until moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool slightly. Serve warm.