Blueberry-Ginger Corn Muffins

"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."
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
photo by mersaydees photo by mersaydees
Ready In:




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

Questions & Replies

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  1. Fabulous muffins! I used hand-picked Maine blueberries -- saved for such a perfect recipe. Thanks JustCallMeToni!
  2. Wonderful! I was looking for a recipe that only used a little milk and to use up some ingredients that I only had a little of (crystalized ginger and cornmeal) -- these were perfect and also very good point wise -- I estimate at 3 pts plus/serving. By the way I was able to get 13 muffins from this recipe. Thanks for sharing this delicious treat!


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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