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Blueberry Cornbread Muffins


Blueberries are full of antioxidants and are widely available in the summer. In 2008, Georgia ranked fourth in blueberry production by producing 41 million pounds. Rabbiteye blueberries, native of Georgia, compose most of our commercial production. Blueberries are a good source of vitamin C, iron and fiber, so they both taste great and provide our bodies with beneficial nutrients.

You can use this recipe all year  if you have frozen blueberries on hand. The white whole-wheat flour used in this recipe is lighter in flavor and color than regular whole-wheat flour. You can find it in the grocery store next to the regular whole-wheat flour.


  • 1 1/4 cup white whole-wheat flour
  • 1 cup non-fat milk
  • 1/2 cup stone ground cornmeal
  • 1/3 cup canola oil
  • 1/2 cup brown sugar
  • 1 egg, beaten
  • 1 tablespoon baking powder
  • 1 cup fresh or frozen blueberries
  • Non-stick vegetable spray


  1. Preheat oven to 375 degrees F.  Spray muffin tins with non-stick vegetable spray.
  2. Mix flour, cornmeal, sugar and baking power in a large bowl. In a separate bowl, blend the milk, oil and egg. Add the blueberries to the flour mixture and coat well.
  3. Add the milk mixture and stir just until moistened. Spoon the batter into the muffin tins.
  4. Bake for 20 minutes.  Remove from oven and let stand 10 minutes before removing from pan.

Yields 12 muffins

Nutrition Analysis:
Calories: 163, Carbohydrate: 18 grams, Protein: 3 grams, Fat: 7 grams, Saturated Fat: 1 gram, Sodium: 82 milligrams, Dietary Fiber: 2 grams