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

    Raspberry or Blueberry Corn Muffins. Photo by breezermom

    1/6 Photos of Raspberry or Blueberry Corn Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    MsSally's Note:

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees F.
    2. 2
      Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
    3. 3
      In large bowl, mix first 6 ingredients.
    4. 4
      In small bowl, with wire whisk or fork, beat buttermilk, applesauce, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy).
    5. 5
      Fold in berries.
    6. 6
      Spoon batter into muffin cups.
    7. 7
      Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean.
    8. 8
      Immediately remove muffins from pans; serve warm. Or cool on wire rack.
    9. 9
      Note:Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes.

    Ratings & Reviews:

    • on December 22, 2008


      Another of MsSally's super low-fat and scrumptious muffin recipe. Everyone loved these but then they also loved Ms Sally's Low-Fat Banana Buttermilk Muffins! I made these with raspberries which we love and an egg - a wonderfully golden yolked free-range egg from a workmate's farm - rather than egg substitute. Otherwise I followed the instructions exactly. Again, thank you for sharing this great recipe. Made for Holiday Tag.

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    • on December 07, 2008


      These were good, I just couldn't seem to accept the blueberries in a corn muffin. The corn muffin is a sweet cornbread, similar in taste to a Jiffy mix cornbread. Mine were done in just 18 minutes. This is a quick and easy recipe, its just not my personal preference. Made for Everyday is a Holiday tag!

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    • on October 04, 2008


      Delicious! I used 1 real egg instead of the egg substitute, otherwise made just as specified. I also used paper liners but I won't next time because the muffins did stick to them a little. These were so moist and tasty and the blueberry is fantastic with the cornbread. I loved these - thanks for sharing this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Raspberry or Blueberry Corn Muffins

    Serving Size: 1 (74 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 132.6
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.8 mg
    Sodium 298.4 mg
    Total Carbohydrate 27.9 g
    Dietary Fiber 1.9 g
    Sugars 10.0 g
    Protein 3.3 g

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