Cornmeal Blueberry Wheat Germ Muffins
At a Glance
- Cook
- 18 to 20 minutes
- Total
- 35 min
- Servings
- 12.00 serving(s)
Categories
- Breakfast
- Muffins
- Baking
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cornmeal Blueberry Wheat Germ Muffins brings together 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 1/2 cup sugar in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 12 servings.
Hands-Free Mode Off
Equipment
12-cup muffin pan or 6-cup jumbo muffin pan, paper liners, mixing bowls, wire rack
Ingredients
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup kretschmer wheat germ, any flavor
- 1 1/4 teaspoons baking powder
- 3/4 cup fat-free evaporated milk or 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 cup nonfat yogurt
- 1 large egg
- 1 large egg white
- 1 -2 cup fresh blueberries or 1 -2 cup frozen blueberries
Instructions
Preheat oven to 400* Grease or paper line 12 muffin cups, or 6 jumbo size muffin cups.
Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
Combine milk, vegetable oil, yogurt, egg and egg white in small bowl, stir until blended.
Add to corn meal mixture, stirring just until moistened.
Gently fold in blueberries.
Spoon batter into prepared muffin cups, filling 3/4 full.
Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
