Blueberry-Ginger Corn Muffins

Total Time
5 mins
15 mins

Love ginger. Love the combination of cornmeal and blueberries. Now I can have all three. This lighter version comes out to 2 points per serving. They are smallish by most standards but perfectly sized for WW folk.

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  1. Preheat oven to 425 degrees. Treat 12 muffin tins with a light coating of cooking spray.
  2. Combine dry ingredients (flour through salt) in a large bowl. Mix to insure a good blend.
  3. Mix wet ingredients (milk through egg) together in separate bowl.
  4. Pour the wet ingredients into the flour mix until just blended. Fold berries and ginger into the muffin batter.
  5. Place heaping tablespoons of batter into the ttreated muffin tin. About 1/3 cup batter per mufin.
  6. Bake 12-15 minutes until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.