Blueberry Cornmeal Muffins

6 SmartPoints
Published September 11, 2018


  • Cooking spray
  • 1 ¼ cups all-purpose flour
  • ¾ cup cornmeal
  • 2 tsp baking powder
  • ½ tsp sea salt
  • 1 can (14 oz/398 ml) cream-style corn
  • ¼ cup sunflower or safflower oil
  • ¼ cup honey
  • 1 egg
  • 1 Tbsp lemon juice, freshly squeezed
  • Grated zest of 1 lemon
  • 1 cup fresh blueberries



  1. Preheat oven to 375F. Spray a 12-cup muffin tin with cooking spray and set aside (or use paper liners).
  2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt; set aside.
  3. In a medium bowl, whisk together corn, oil, honey, egg, lemon juice and zest. Add wet ingredients to dry ingredients and stir just until dry ingredients are moistened. Fold in blueberries – do not overmix.
  4. Evenly spoon batter into prepared cups and bake for about 20 minutes, or until a wooden pick inserted in the centre of a muffin comes out clean (or just with a few mist crumbs). Transfer muffins to a wire rack to cool. Serve warm.


Yield: 12 muffins

Serving size: 1 muffin