Sugar Free Blueberry Cornmeal Muffins

Total Time
Prep 15 mins
Cook 20 mins

Ingredients Nutrition


  1. Heat oven to 375 degrees.
  2. Coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray.
  3. In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly.
  4. Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended.
  5. Gently stir in 1 1/2 cups of the blueberries.
  6. Spoon batter into prepared muffin tin cups, dividing equally.
  7. Top each muffin with a few of the remaining blueberries.
  8. Bake about 20 minutes or until pick inserted into centers comes out clean.
  9. Cool on rack.


Most Helpful

I made several changes to the recipe and I'm not sure how the muffins would have turned out if I didn't, so I'm not giving it the full 5 stars. I can tell you that I added 1/2 cup of oil, used no lemon, and 1 full cup of cornmeal. They were some of the best muffins I have ever had, and what a fabulous idea to use apple juice concentrate!!

Celantiis April 04, 2010

These are delightful! I halved the recipe as I only had 3/4 cup of apple juice concentrate to use up. I used one jar of babyfood apples and plums, and low fat soymilk with vinegar added for the buttermilk. Since a half recipe calls for 1 1/2 eggs I used one whole egg and one white. These are light and airy with a nice blueberry taste. I'm not sure that I'd call them cornmeal muffins with the amount being so small, but these sure are good. I have frozen some for lunchbox treats. Also, a halved recipe should have given me 9 but I got a dozen regular and 7 mini out of this (but my muffin tins are old and small). I'd make these again if I had extra applejuice concentrate. Thanks. Edited to add that they don't freeze well, though. They come up slimy and mushy. That's ok, eat them all up right away!

ladypit January 11, 2007

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