Raspberry or Blueberry Corn Muffins

Total Time
35mins
Prep
10 mins
Cook
25 mins

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Ingredients

Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
  3. In large bowl, mix first 6 ingredients.
  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. Fold in berries.
  6. Spoon batter into muffin cups.
  7. Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean.
  8. Immediately remove muffins from pans; serve warm. Or cool on wire rack.
  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.
Most Helpful

5 5

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.

4 5

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!

5 5

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!