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Home » Breakfast Recipes » Sweet Blueberry Corn Muffins

Sweet Blueberry Corn Muffins

1 · May 30, 2012 · Leave a Comment

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Sweet Blueberry Eat Clean Corn Muffins on a white plate

SWEET BLUEBERRY CORN MUFFINS

Remember when your mother would pop the cornbread out of the oven? As I have mentioned before, my mom is from Louisiana – that means your cornbread is sweet (something I miss here in Georgia). This recipe is the perfect clean eating alternative to your traditional cornbread muffins and best of all, because of the kefir, it’s probiotic! I have made a breakfast version here, but you could replace the blueberries with some chopped up jalapenos for a Mexican flare side dish!

This is a guest post written by Tiffany.

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corn muffins with blueberries on a white plate

Sweet Blueberry Corn Muffins


  • Author: Whitney Carlson
  • Total Time: 25 minutes
  • Yield: 12 1x
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Ingredients

Scale
  • 1 1/2 cup Whole Grain Stone Ground Cornmeal
  • 1/2 cup Whole Wheat Pastry Flour
  • 1/4 cup Stevia in the Raw
  • 1 Tbsp Baking Powder
  • 1/2 tsp Sea Salt
  • 1 egg
  • 1 cup Plain Low-fat Unsweetened Kefir
  • 3 Tbsp Almond Breeze Unsweetened Almond Coconut Milk
  • 1/4 cup Unsweetened, No Sugar Added Applesauce
  • 1/2 cup fresh Blueberries

Instructions

  1. Preheat oven to 425 degrees F. Spray a muffin tin with olive oil.
  2. Combine dry ingredients in a large bowl, whisking together.
  3. Add wet ingredients to dry ingredients, whisking to combine thoroughly.
  4. Fold in blueberries.
  5. Pour batter into individual muffin tins.
  6. Bake for 15-20 minutes depending on your oven.

Notes

Gluten Free Version: Use Gluten-Free Flour as an alternative.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Baked
  • Cuisine: Cajun

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Hi! We're Scott & Whitney. Together we changed our life through clean eating and weight training and now we share our healthy recipes, workouts, and tips and tricks with you! We also take you on our adventures from hiking and backpacking to skiing. Read more here.

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