Blueberry Corn Muffins

makes 1 dozen

 

  • 1 cup all-purpose unbleached flour
  • 1/4 cup whole wheat flour
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup Diabetisweet®
  • 1/4 cup all-purpose vegetable shortening
  • 11/4 cup low-fat buttermilk
  • 1 egg
  • 1-2 cups fresh or frozen blueberries (approximately 48-60, depending on size)
  1. Preheat oven to 425ºF. Spray standard size muffin pans with low-fat spray. Sift the dry ingredients into a mixing bowl. Cut in the shortening until lumps are pea-size.
  2. Combine the wet ingredients in another bowl and blend thoroughly. Add the wet to the dry and stir until the wet and dry are just combined. Do not over mix.
  3. Fill the compartments 2/3 full (use a #20 ice cream scoop for perfect portions). Drop 4-5 fresh or frozen blueberries on top of each muffin.
  4. Bake for 17-20 minutes until a toothpick or tester inserted in a muffin comes out clean. Cool for 5 minutes and remove from pan. Cool on rack.

Nutritional Information, % of daily values based on 2,000 calorie diet

Calories: 142

Sodium: 327.3 mg

Total Fat: 5.4 g

Carbohydrates: 22.3 g

Cholesterol: 18.6 mg

Protein: 3.6 g

 

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