food · reviews · through my camera lens

Mixed Berry Corn Muffins

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. P1080246


5 thoughts on “Mixed Berry Corn Muffins

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