I had some blueberries that I needed to use up. Originally I was going to use blueberries and strawberries, but the strawberries went bad… I hate that.
So I found this recipe for Berry Cornmeal Muffins on All Recipes. After seeing that it had decent reviews, I decided to try it out.
Mixed Berry Corn Muffins
- 1 cup AP flour
- 3/4 cup cornmeal
- 1/2 cup sugar
- 2.5 tsp baking powder
- 10 oz naturally flavored strawberry yogurt (I used Siggi’s strawberry)
- 1/4 cup melted butter
- 1 egg
- 2 cups of berries (I used 1 cup of fresh blueberries and 1 cup frozen mixed berries)
Preheat oven to 350
line muffin pan with liners
Sift together flour, cornmeal, sugar, baking powder and set aside 1/2 cup
Mix together yogurt, butter and egg
Add dry mixture to wet mixture and mix until just combined
coat berries in the 1/2 cup dry mixture to coat (I think you could get away with just using 1/4 cup)
Gently stir berries into mix
Scoop into muffin pan
Bake at 350 for 25 min
I really liked these muffins. They are really moist for a corn muffin base. I would guess it is the yogurt that is in it. I personally liked when I hit a red raspberry in the one I tried, so I think the next time I make this I’ll just vanilla yogurt and red raspberries. It is an easy recipe to tweak to your flavor liking.