Almond-Blueberry Cornmeal Muffins
6
Points®
Total time: 45 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Place the 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.
Ingredients
Cooking spray
4 spray(s)
White whole wheat flour
½ cup(s)
Yellow cornmeal
¼ cup(s)
Baking powder
½ tsp
Table salt
¼ tsp
1% low fat buttermilk
¼ cup(s)
Sugar
¼ cup(s)
Egg
2 large egg(s)
Canola oil
1 Tbsp
Orange zest
1½ tsp, grated
Unsweetened frozen blueberries
¼ cup(s), or fresh
Sugar
2 tsp, raw/turbinado
Sliced almonds (unsalted, no oil or sugar added)
2 tsp
Instructions
1
Preheat oven to 375°F. Line a 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
Serving size: 1 muffin
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