Sugar Free Blueberry Cornmeal Muffins Recipes

BLUEBERRY BASIL CORNMEAL MUFFINS

Steps:

• Preheat oven to 400° F. and line a standard muffin pan with liners or spray the insides of the cups with cooking spray. Set aside.
• In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, salt, orange zest and basil.
• In a smaller bowl whisk together the yogurt, milk, honey, egg, oil and vanilla.
• In a small bowl toss the blueberries together with a teaspoon of flour. This will help prevent them from sinking to the bottom of the muffins.
• Pour the wet ingredients in with the dry and stir together with a rubber spatula until nearly combined.
• Add in the blueberries and fold together just until you can no longer see any streaks of flour.
• Evenly distribute the batter into the prepared muffin pan and place it on the middle rack of the oven.
• Bake for 12-16 minutes or until a toothpick inserted into the center of the muffin comes out clean. If the muffins are getting too dark on top, cover them loosely with a piece of foil.
• Cool the muffins on a wire rack for several minutes before serving.

BLUEBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
• Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

SUGAR-FREE BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 400F. Mix all but the blueberries in a bowl. Gently mix in the berries. Spray a muffin tin with nonstick spray. Pour the mixture into the tins, about 1/4 cup at a time. Bake for 20-25 minutes, until cooked through.
• Melt a little butter. Mix in a sprinkle of cinnamon, sugar, and flour, to make a paste. Sprinkle it on top of a few of your muffins BEFORE baking.

BLUEBERRY-CORNMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.
• In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.
• Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.

BAKED BLUEBERRY CORNMEAL MUFFINS

Steps:

• In a small bowl, combine the cornmeal, flours, 1/2 cup sugar, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased muffin cups three-fourths full; sprinkle with remaining sugar. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CORNMEAL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425. Make the streusel topping by combining the last four ingredients. Toss with a fork until they come together into pea size chunks. Put aside.
• Whisk the cornmeal, flour, the baking powder and the salt together in a large bowl. Set aside.
• Whisk the sugar with the two eggs together in a medium bowl until smooth and glossy. Slowly whisk in the butter and oil until combined. Then whisk in the buttermilk and vanilla until combined.
• Using a large spatula fold the egg mixture, half of the blueberries, and the lemon zest into the flour mixture until just moistened. DO NOT OVERMIX. You want there to be lumps in the batter. Divide the batter equally in the muffin tins. Spoon the remaining blueberries on top of the muffins.
• Sprinkle each muffin with a generous amount of streusel topping and bake in the oven for 13-15 minutes.

BLUEBERRY CORNMEAL MUFFINS

Steps:

• In large bowl, combine flours, cornmeal, sugar, baking powder, baking soda and salt. In small bowl, combine buttermilk, orange juice, margarine, egg and zest. Add to flour mixture and mix only until moist. Stir in blueberries. Spoon into prepared muffing cups. Bake at 400℉ (200℃) for 20 to 25 minutes, or until wooden pick inserted near center comes out clean.

BLUEBERRY CORNBREAD MUFFINS

Steps:

• Preheat oven to 350F. Lightly grease a muffin pan or line with muffin tins.
• In a small bowl, add flax meal and water. Set aside for 5-10 minutes.
• In a medium bowl, add milk and vinegar; stir. Set aside for 5-10 minutes.
• In a large bowl, add cornmeal, oat flour, baking powder, salt and baking soda. Stir to combine.
• To the bowl with the milk, add flax mixture, applesauce, sugar and vanilla; stir to combine. Slowly pour wet ingredients into the dry ingredients until just mixed. Add blueberries; stir to incorporate.
• Scoop the batter into each muffin cup until each is almost full. I made 9 muffins.
• Bake for 25 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
• Enjoy for breakfast, a snack, or as a side dish. Store in an airtight container in the fridge.

DOUBLE BLUEBERRY MUFFINS RECIPE

Steps:

• Preheat oven to 375 degrees
• Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups
• With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy
• Add eggs, one at a time; beat until combined
• In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied
• Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated)
• In a large bowl, whisk together flour, cornmeal, baking powder, and salt
• Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour
• Gently fold in remaining 1 1/2 cups blueberries
• Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar
• Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes
• Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving

BANANA-BLUEBERRY CORNMEAL MUFFINS RECIPE

Steps:

• Preheat oven to 375 degrees
• Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray
• Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour
• In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla
• Fold cornmeal mixture into banana mixture just until combined
• Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter
• Spoon batter into prepared tin, filling to the brims
• Sprinkle each muffin with sugar
• Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes
• Let cool completely in pan on a wire rack
• (Muffins can be stored in an airtight container at room temperature for up to 3 days
• )

SUGAR FREE BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 375 prep your muffin pans for nonstick. I am a fan of parchment paper used as liners however, you can use what works best for you.
• In a mixing bowl, cream together your butter, sugar alternative, and eggs.
• In a smaller bowl, mix together the dry ingredeints flour, salt and baking powder.
• Slowly add the dry ingredients to the first mixing bowl and cream together.
• Gently mix in the vanilla extract and the almond milk.
• Remove the bowl from the mixer and by hand, gently fold in the blueberries. Do not over mix as this will break up the blueberries.
• Fill each muffin cup about 2/3 of the way. Sprinkle the tops with additional sugar alternative if desired. Bake for 25-30 minutes.
• Allow to cool before serving.

SUGAR-FREE BLUEBERRY MUFFINS

Steps:

• Heat oven to 375 degrees F.
• In large bowl, cream together butter and honey until mixture is creamy and smooth.
• Beat in the egg.
• Add the vanilla extract, baking powder and salt.
• Sift and whisk together whole wheat pastry flour and all-purpose white flour.
• Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand.
• Stir in blueberries.
• Fill greased muffin tins with muffin mixture.
• Bake 25-30 minutes until lightly browned.
• Makes 1 dozen muffins.

BLUEBERRY CORNMEAL MINI MUFFINS

Steps:

• Preheat the oven to 400F and line two mini muffin trays with liners and/or coat in melted coconut oil.
• Mix together all wet ingredients in a large mixing bowl until well combined.
• In a separate bowl, whisk together all dry ingredients (except blueberries).
• Once dry ingredients are well mixed, add your frozen blueberries and toss lightly ensuring they are evenly coated.
• Slowly add in your dry ingredients to the bowl of wet ingredients, making sure not to over mix.
• Spoon your muffin batter into the two mini muffin trays. You can do one batch at a time if you only have one mini muffin tray!
• Bake mini muffins at 400F for 10-12 minutes, or until tops are slightly browned.
• Store in the fridge for up to one week, or in the freezer in an airtight container for two - three months. Before eating, set out at room temperature for 3-4 hours. Taste best reheated in the microwave for 15 - 20 seconds, or my favorite way, cut in half and browned with some vegan butter in a cast iron skillet.

SUGAR FREE BLUEBERRY CORNMEAL MUFFINS

Steps:

• Heat oven to 375 degrees.
• Coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray.
• In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly.
• Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended.
• Gently stir in 1 1/2 cups of the blueberries.
• Spoon batter into prepared muffin tin cups, dividing equally.
• Top each muffin with a few of the remaining blueberries.
• Bake about 20 minutes or until pick inserted into centers comes out clean.
• Cool on rack.