Berry Cornmeal Muffins

Berry Cornmeal Muffins

76
Shelley Albeluhn 64

"Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt."

Ingredients 40 m {{adjustedServings}} servings 161 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
  2. In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
  3. Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
  4. Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Tips & Tricks
Banana Oat Muffins

These muffins are a quick, easy treat for breakfast any day.

Donut Muffins

See how to make mini muffins that taste just like cinnamon-sugar donuts.

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Reviews 76

  1. 88 Ratings

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ASHLEY STAY
6/21/2003

These are very very very good, but you must add the dry to the wet instead of wet to dry. Dont add all the dry, just add till mixture is at desired thickness.

CALEEN
6/21/2003

Best Berry muffin recipe I've tried. The yogurt makes for a nice texture, and keeps them so moist. I also added 1/4 cup Wheat Germ for added nutrition. I like how you can change the yogurt and the fruit to make different types of muffins. My kids loved them!

caliboo
10/13/2003

I had originally intended to make muffins, as the recipe calls for, however once everything was mixed, the batter was incredibly thick and unusable. I decided to add milk to make a cake like consistency, and baked it for almost an hour in a 9 by 9 glass pan. It turned out tender and moist, and has a nice flavor to it. I used mixed frozen berries, rather than just strawberries and it was pretty good!