Raspberry or Blueberry Corn Muffins

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Raspberry or Blueberry Corn Muffins created by breezermom
Ready In:
35mins
Serves:
Units:

ingredients

directions

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

@MsSally
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  1. 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.
     
  2. breezermom
    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!
     
  3. breezermom
    Raspberry or Blueberry Corn Muffins Created by breezermom
  4. loof751
    Raspberry or Blueberry Corn Muffins Created by loof751
  5. loof751
    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!
     
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