Almond-Blueberry Cornmeal Muffins (ED)

6
5
5
Smartpoints value per serving
Total Time
35 min
Prep
5 min
Cook
20 min
Serves
6
Difficulty
Easy

Ingredients

white whole wheat flour

½ cup(s)

yellow cornmeal

¼ cup(s)

baking powder

½ tsp

table salt

¼ tsp

low-fat buttermilk

¼ cup(s)

sugar

¼ cup(s), granulated

egg(s)

2 large

canola oil

1 Tbsp

orange zest

1½ tsp, grated

fresh blueberries

¼ cup(s), or frozen unsweetened blueberries

Sugar in the Raw Turbinado sugar

2 tsp

sliced almonds

2 tsp

cooking spray

6 spray(s)

Instructions

  1. Preheat oven to 375°F. Line 6-cup muffin pan with paper liners and spray liners with nonstick spray.
  2. Stir together flour, cornmeal, baking powder, and salt in medium bowl. Whisk together buttermilk, granulated sugar, eggs, oil, and orange zest in small bowl. Add buttermilk mixture to flour mixture and stir just until blended. Stir in blueberries.
  3. Spoon batter into paper liners. Sprinkle tops evenly with turbinado sugar and almonds. Bake until muffins are golden and toothpick inserted into centers comes out with a few moist crumbs attached, about 20 minutes. Transfer to rack to cool completely.
  4. Per serving (1 muffin)

Notes

Place the remaining muffins in a zip-close plastic bag. Store at room temperature up to 3 days or freeze up to 3 months. Thaw at room temperature or on the defrost setting of the microwave.

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