Easy Low-Fat Blueberry Corn Muffins

Blueberry Corn Muffins

Blueberry Corn Muffins

Muffins are a beautiful thing: they’re a canvas for just about any flavor you want to throw at them, compact and handy to grab for breakfast on the go, and the perfect size for snacking.  A few years ago, I was baking fresh muffins at least once a week, and lately I’ve been realizing just what a smart lifestyle choice that was.  I’m determined to get back into the habit.

I like to bake from fresh ingredients, whenever possible.  Unfortunately, this week when the muffin-making frenzy struck me, all I had in the house were frozen blueberries.  I whipped up a batch of simple blueberry corn muffins, which (despite thawing the berries on a layer of paper towels) the juices from the frozen berries turned a lovely shade of blue.  Now, there aren’t a lot of foods that are naturally blue, and color influences taste more than most people realize.  (In fact, I remember a diet tip from 10 years ago that involved putting your food on a blue plate to suppress your appetite.)  So, looking at the batch going into the oven, I was a bit concerned.  Blue corn muffins.  Then it hit me.  There really is such a thing as blue corn.  And that, for whatever reason, made me feel a whole lot better.

dividerLow Fat Blueberry Corn Muffin Recipe

Blue Corn Muffins

Blue Corn Muffins

  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 5 Tbsp sugar, +1 for topping
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups blueberries
  • 1 cup skim milk
  • 3 Tbsp vegetable oil
  • 1 egg
  • zest of one lemon

Preheat the oven to 400ºF, and prepare a 12-cup muffin tin, either with paper liners or by coating with non-stick spray.  In a large bowl, sift or whisk together the flour, cornmeal, baking powder & soda, salt, and 5 Tbsp sugar.  Toss the blueberries in the flour mixture to coat.  (This will prevent them all from clumping in the batter.)  Beat together milk, oil, egg, and zest.  Stir into flour mixture until just combined.  Distribute evenly among the 12 muffin cups, sprinkle with remaining 1 Tbsp sugar, and bake 15-20 minutes, or until the tops are firm when tapped gently with a finger.

dividerThese are winners.  They couldn’t be easier to make, they’re not too sweet, and the flavors of corn and blueberry are clear and comforting.  They’re also quite visually striking — and would be even if you used fresh berries to avoid the intense blue — as they dome beautifully in the oven.  But I think the color’s kind of fun.  Next time, I’d even use blue cornmeal.  Those would be some seriously blue corn muffins.

Great, now I’ve got that Pocahontas song about the blue corn moon stuck in my head.  And now, probably, in yours too.  I’m truly sorry.

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3 Comments

  1. Gabrielle Goozee-Nichols

     /  November 6, 2011

    I’m so excited to try these!!!

    Reply
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