Raspberry or Blueberry Corn Muffins

READY IN: 35mins
Recipe by MsSally

Saved for safekeeping from MSN.

Top Review by bluemoon downunder

Another of MsSally's super low-fat and scrumptious muffin recipe. Everyone loved these but then they also loved Ms Sally's Recipe #339520! 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.

Ingredients Nutrition


  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.

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