Whole Living Daily

Better Breakfast: Blueberry Corn Muffins

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Sometimes breakfast calls for a little bit of indulgence.  Muffins are far from my normal morning routine, but after staring at a carton of fresh picked blueberries in my fridge I couldn't shake the idea of them.  These corn muffins are just the right amount of sweet and savory -- and particularly perfect for a midday snack.

Blueberry Corn Muffins

1 cup flour
1 cup cornmeal
1/4 cup sugar
2 tablespoons brown sugar
2 teaspoon powder
1/2 teaspoon salt
2 eggs
1 cup fat-free milk
1/4 cup unsweetened applesauce
1 1/4 cup blueberries

Mix flour, cornmeal, sugars, baking powder, salt, set aside.  Whisk eggs, milk, applesauce, combine with dry mix.  Add blueberries, pour into muffin tin until full. Bake at 375 for 18-22 minutes. Serve warm.

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Comments (1)

  • I can't wait to try these! Picking blueberries tomorrow.

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