Blueberry Whole Grain Corn Muffins

Packed with the wholesome goodness of whole grain cornmeal and whole wheat flour, these Blueberry Whole Grain Corn Muffins are a nutritious twist on a classic favorite. Each muffin boasts a tender, moist texture with bursts of juicy blueberries in every bite, while a hint of honey adds a natural sweetness. Perfectly balanced with buttermilk for richness and a touch of vanilla for aroma, these easy-to-make muffins are an excellent choice for breakfast, afternoon snacks, or even meal-prepped treats. Ready in under 35 minutes, they’re a health-conscious option that doesn’t skimp on flavor. Whether enjoyed fresh from the oven or saved for later, these muffins will become a family favorite in no time!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

Ingredients

• 1 cup Whole grain cornmeal
• 1 cup Whole wheat flour
• 0.333 cup Granulated sugar
• 1 tablespoon Baking powder
• 0.25 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Buttermilk
• 0.25 cup Unsalted butter, melted
• 1 unit Large egg
• 1 teaspoon Vanilla extract
• 1 cup Fresh or frozen blueberries
• 2 tablespoons Honey (optional, for added sweetness)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

Step 2

In a large mixing bowl, whisk together the cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt.

Step 3

In a separate bowl, whisk together the buttermilk, melted butter, egg, vanilla extract, and honey (if using) until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can make the muffins dense.

Step 5

Gently fold in the blueberries, being careful not to crush them.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	(871.9g)

Amount per serving	% Daily Value*
Calories	1991.2

Total Fat 67.7g	0%
Saturated Fat 37.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 342.0mg	0%
Sodium 3190.1mg	0%
Total Carbohydrate 323.6g	0%
Dietary Fiber 26.9g	0%
Total Sugars 129.9g
Protein 41.5g	0%

Vitamin D 167.9IU	0%
Calcium 380.8mg	0%
Iron 9.4mg	0%
Potassium 1419.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 8.0%

Carbs: 62.5%