Blueberry-peach cornmeal cupcakes
6
Points®
Total time: 43 min • Prep: 15 min • Cook: 18 min • Serves: 12 • Difficulty: Easy
Perfect for dessert or breakfast on-the-go, this simple muffin-cupcake hybrid gets most of its sweetness from the naturally-occurring sugars in the peach. You can substitute nectarines if you like.
Ingredients
Cooking spray
6 spray(s)
All-purpose flour
1 cup(s)
Yellow cornmeal
1 cup(s)
Baking powder
2 tsp
Baking soda
½ tsp
Table salt
½ tsp
2% reduced fat buttermilk
1¼ cup(s)
Sugar
½ cup(s)
Egg
2 large egg(s)
Olive oil
2 Tbsp
Vanilla extract
2 tsp
Lemon zest
1 tsp, grated
Peach
1 medium, ripe, peeled, seeded, and diced (about 1 cup)
Blueberries
1 cup(s), fresh or frozen
Confectioners' sugar
1 Tbsp
Instructions
1
Preheat oven to 350°F. Spray 12-cup muffin pan with nonstick cooking spray.
2
Whisk together flour, cornmeal, baking powder, baking soda, and salt in medium bowl. Whisk together buttermilk, granulated sugar, eggs, oil, vanilla, and lemon zest in large bowl. Add flour mixture to buttermilk mixture and stir just until flour mixture is moistened. Gently stir in peach and blueberries.
3
Fill muffin cups evenly with batter. Bake until toothpick inserted into centers comes out clean 18–20 minutes. Let cool in pan on wire rack 5 minutes. Remove cupcakes from pan and cool completely on rack. Just before serving, dust with confectioners' sugar.
4
Serving size: 1 cupcake
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