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    You are in: Home / Recipes / Blueberry Corn Muffins Recipe
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    Blueberry Corn Muffins

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    MarieRynr's Note:

    This recipe is different than the other recipes posted on here in that applesauce enriches the batter, keeping them moist and replacing some of the fat. Try them for a delicious, lower in fat, treat!

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    Units: US | Metric



    1. 1
      Make the streusel by blending all the streusel ingredients with a fork or pastry blender until crumbly and well blended. Refrigerate and use as needed.
    2. 2
      Preheat oven to 375*F. Line 12 muffin cups with paper liners, or coat with melted butter and dust with flour, or spray generously with cooking spray (don't forget the tops of the tins to allow for easy release).
    3. 3
      Whisk the applesauce, sugar, oil, egg, lemon zest,vanilla and orange or lemon extracts together in a large bowl. In another bowl, sift the flour, cornmeal, baking soda and salt. Stir the dry ingredients into the wet, blending just until mixed.
    4. 4
      Fold in the blueberries.
    5. 5
      Divide into the prepared cups and sprinkle with 1/4 cup of the streusel, saving the remainder of the streusel for another time.
    6. 6
      Bake 30 to 35 minutes or until the tops spring back when lightly touched with a finger. Cool for about 5 minutes, then remove from pan.

    Ratings & Reviews:


    Nutritional Facts for Blueberry Corn Muffins

    Serving Size: 1 (1843 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 331.5
    Calories from Fat 110
    Total Fat 12.2 g
    Saturated Fat 2.1 g
    Cholesterol 22.7 mg
    Sodium 396.4 mg
    Total Carbohydrate 53.1 g
    Dietary Fiber 2.9 g
    Sugars 19.5 g
    Protein 3.9 g

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