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Blueberry Buttermilk Corn Muffins {No Sugar Added, Gluten Free}
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
Calories
160
kcal
Author
Brenda Bennett
Ingredients
1 1/2
cup
fine corn meal
3/4
cup
gluten free flour
plus 1 tablespoon
1
tablespoon
baking powder
1
teaspoon
salt
1
tablespoon
powdered stevia
4
tablespoons
coconut oil
softened
1/2
cup
buttermilk*
See Note above
1
egg
1/2
cup
applesauce
1
teaspoon
vanilla extract
1 1/2
cups
frozen blueberries
do not thaw or fresh
Instructions
Preheat oven to 400 degrees.
Line a muffin pan with cupcake liners or spray with nonstick cooking spray.
Stir together corn meal, 3/4 cup flour, salt, powdered stevia and baking powder. Stir in softened coconut oil, set aside.
In another bowl whisk together buttermilk, egg, applesauce and vanilla extract.
Combine the wet ingredients with the rest of the dry ingredients and stir to just combine.
In a small bowl combine blueberries with the 1 tablespoon flour and stir to coat.
Gently fold berries into batter.
Pour batter into 12 muffin cups and bake 20-25 minutes until a toothpick in center comes out clean.
Let stand 5- 10 minutes before removing and cooking on a wire rack
Notes
Weight Watchers PointsPlus: 4*
Nutrition
Serving:
1
g
|
Calories:
160
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
6
g
|
Cholesterol:
18
mg
|
Sodium:
211
mg
|
Fiber:
3
g
|
Sugar:
3
g