Combine blueberries with nutty cornmeal, then add a sunny burst of orange for a wholesome treat that's perfect for breakfast or as a snack. Tangy, creamy low-fat yogurt provides moisture and helps leaven and tenderize baked goods.
Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together 1 cup flour, cornmeal, granulated sugar, baking powder, and salt. In a small bowl, whisk together yogurt, butter, vanilla, and orange zest. Add to flour mixture, stirring until combined (do not overmix).
In a medium bowl, toss blueberries with 1 tablespoon flour to coat, then fold into batter. Divide batter among muffin cups. Bake until puffed and set, about 20 minutes, rotating pan halfway through. Let muffins cool in pan on a wire rack.
Stir together orange juice and confectioners' sugar. Drizzle over muffins and let glaze set, about 10 minutes, before serving.
Cook's Note
Store muffins in an airtight container, up to 2 days.
Fancy Wraps: These free-standing paper molds make treats look like they are from a bakery (find them at New York Cake and Baking Distributor). Regular liners work, too.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1227g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1674 | ||
Calories from Fat: 518 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.5g | 77 % | |
Saturated Fat 35g | 175 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 160.7mg | 49 % | |
Sodium 3311.1mg | 114 % | |
Potassium 1913.2mg | 50 % | |
Total Carbohydrate 242.4g | 71 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 234.6g | ||
Protein 49.1g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1674
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