I go through breakfast stages. For a few weeks, I’ll be really into smoothies or yogurt or cereal, and then I get bored and move onto something else. Lately I’ve been in a muffin mood.
I can’t really afford to have sugar-loaded cupcakes disguised as breakfast food every day for breakfast, though… Not if I want my clothes to fit, that is. While I haven’t eaten these muffins every single day, I have made quite a few batches over the past few weeks. This is a muffin recipe that I feel pretty good about. I started with the recipe for corn bread on my box of Quaker corn meal, and I have upgraded it a bit with some whole wheat flour, greek yogurt, and blueberries. That makes me feel a little bit better about the fact that I bake these in my jumbo muffin pan!
Blueberry Corn Muffins
(Adapted from Quaker Corn Meal corn bread recipe)
- 1 1/4 cups white whole wheat flour
- 3/4 cup corn meal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 ounces plain greek yogurt
- 1/2 cup milk
- 1/4 cup canola oil
- 1 egg, beaten
- 1 cup blueberries (frozen or fresh)
- Raw sugar
Preheat the oven to 400°F. Spray a jumbo muffin pan with baking spray and set aside.
Whisk together the flour, corn meal, sugar, baking powder, and salt. In a separate bowl, whisk together the yogurt, milk, oil, and beaten egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
Spoon the batter into the muffin cups and sprinkle each with some raw sugar. Bake for about 20-25 minutes for the jumbo muffins. Cool in the pan for 10 minutes and then transfer to wire racks.
Before you run off… Don’t forget that today is the last day to enter my grill giveaway!
What a delicious breakfast treat. I wouldn’t feel too guilty eating it either.
I also go thru breakfast phases because I get bored sooo easily. These look delish – I have only ever had plain corn muffins.
Oh yum, I love cornmeal put into a baked good! And blueberries… mmmmmm
i can’t believe i’ve never thought of making blueberry corn muffins…i mean, that makes complete and total sense! perhaps they’ll be made this week for dessert of some kind…with a little buttah!
I’m always on the lookout for healthy breakfast options that can be taken on-the-go, since my fiance eats during his commute to work. I will definitely give these a try, maybe with some walnuts sprinkled in. Thanks!
These sound great – I wouldn’t feel a bit guilty eating these!
These sound great with cornmeal! I have all the ingredients and will be making them for tomorrow’s breakfast, thanks!
I’d say that’s a pretty healthy looking breakfast muffin. And so pretty too!
Great recipe! The muffins look perfect!
Im totally a blueberry muffin girl but like you keep them healthy. These look SO good and I am love the whole grain goodness and yogurt in them!! YUM!!!
These look delicious! I love that they don’t have a whole lot of sugar in them…and that they use greek yogurt!
I love the idea of a Blueberry Corn Muffin – such an awesome twist on two classics! They look DELICIOUS!
That looks really good. I like how you used both whole wheat flour and yogurt.
Yummy, these look really good. Plus they’re healthy, so they really are the perfect breakfast food. Personally, my fave muffins are Raisin Bran Muffins! I usually use this recipe: http://www.recipe4living.com/recipes/raisin_bran_muffins.htm
I think yours are the next ones I will try on my list. Thanks for sharing!
~Sophia
this looks so good! I also go through blueberry stages where I bake them into just about everything. I haven’t had a corn muffin in so long and now it’s all I can think about! :)
Great idea Jen! I love blueberry muffins and I love corn muffins, but never thought to combine the two :) I’ll give these a shot soon!
Geez I certainly hope these are on the breakfast menu at the end of June!!! I love the idea of this recipe. bookmarked!
I made these and loved them, as did four of the other five people in my family. I had one dissenter though who didn’t like the corn taste. Wonder if I could use Flax meal instead of corn?
Karen – I’m glad you enjoyed them. You could try using flax, but I’m not sure how that would work in place of the corn meal. I haven’t tried it myself. If you do give it a try, I’d love to know how it works!
healthy?? really????? has anyone actually check the nutritional value of these? i did, and here it is…this is base on the recipe making 6 “jumbo” muffins (which is probably why most people in america are “jumbo” sized).
Calories 324
Calories from Fat 126
Total Fat 14.0g; 22% DV
Saturated Fat 2.9g; 15% dv
Trans Fat 0.0g
Cholesterol 40mg; 13% DV
Sodium 232mg; 10% DV
Total Carbohydrates 45.9g; 15% DV
Dietary Fiber 4.6g; 18% DV
Sugars 13.9G
Protein 7.6g
Too much fat, too much sugar, too many carbs, too many calories.
SORRY TO BURST YOUR “HEALTHY” BUBBLE, FOLKS!!!
I am making 12 regular size muffins…. any idea on the baking time/
I would start at 18 – 20 minutes and then check on them regularly.