Eat Smart  |  Posted 10.31.14

Blueberry-Corn Mini Muffins

Blueberry-Corn Mini Muffins

These not-too-sweet muffins get antioxidants through the addition of blueberries. If using frozen berries, use small ones and do not defrost first.

Coating the blueberries with flour keeps them more evenly dispersed in the batter.

If you do not have canola oil on hand, you can substitute another vegetable oil.

To make regular-sized muffins, add 5 to 10 minutes to the baking time. This recipe should makes about twelve regular-sized muffins.

Makes 24 mini muffins

Prep Time: 15 minutes or less
Total Time: 30 minutes or less


  • 3/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 3 Tbsp granulated sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup fresh or frozen blueberries
  • 1 egg
  • 3/4 cup buttermilk
  • 1/4 cup canola oil


  1. Preheat the oven to 400 degrees. Coat two mini muffin tins with nonstick cooking spray or fill with paper liners.
  2. In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Add the blueberries and stir gently to coat.
  3. In a separate bowl, beat the egg. Add the buttermilk and oil and stir to combine. Add the egg mixture to the dry ingredients and stir gently to incorporate. Spoon the batter evenly into muffin cups.
  4. Bake for 15 to 17 minutes, or until the tops just bounce back when touched. Leave in the tins for 5 minutes before transferring to a cooling rack.

Nutritional Information Per Serving (1 mini muffin): calories 55, Total Fat 2.5 g, Total Carbohydrate 7 g, Dietary Fiber 0 g, Sugars 3 g, Protein 1 g, Sodium 80 mg

Recipe from The American Cancer Society, What to Eat During Cancer Treatment