Blueberry-Peach Cornmeal Cupcakes

6
6
6
Smartpoints value per serving
Total Time
43 min
Prep
15 min
Cook
18 min
Serves
12
Difficulty
Easy

Ingredients

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(s)

2 large

olive oil

2 Tbsp

vanilla extract

2 tsp

lemon zest

1 tsp, grated

peach(es)

1 medium, ripe, peeled, seeded, and diced (about 1 cup)

fresh blueberries

1 cup(s), or frozen

confectioners' sugar

1 Tbsp

cooking spray

8 spray(s)

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. Per serving: 1 cupcake

Notes

Perfect for dessert or breakfast on-the-go, these simple cupcakes get most of their sweetness from the peach's natural sugars. You can substitute nectarines if you like.

A happier, healthier you starts here