Photo of Almond-Blueberry Cornmeal Muffins by WW

Almond-Blueberry Cornmeal Muffins

6 - 7
PersonalPoints™ per serving
Total Time
45 min
15 min
20 min
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.


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

Low-fat buttermilk

¼ cup(s)


¼ cup(s)


2 large egg(s)

Canola oil

1 Tbsp

Orange zest

1½ tsp, grated

Unsweetened frozen blueberries

¼ cup(s), or fresh


2 tsp, raw/turbinado

Sliced almonds

2 tsp


  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