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Mini Blueberry-Corn Muffins
Servings:
Serves 24 as an appetizerPrep Time:
10 minutesCook Time:
15 minutes
Ingredients
Sweet, fresh summer blueberries shine in these simple muffins. The miniature size makes them the perfect bite-sized breakfast or snack any time of day.
Baking spray or paper liners
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup whole milk
1/4 cup canola oil
1 large egg, beaten
1 cup fresh blueberries
Directions
Preheat oven to 400 degrees F. Coat a 24-cup mini muffin pan with baking spray or line with paper liners.
In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. Add milk, oil and egg. Mix until just combined (some lumps are okay). Gently fold in blueberries.
Divide batter among greased cups, filling muffin cups 3/4 full. Bake until muffins are golden brown on top and a toothpick inserted into center comes out clean, 12 to 15 minutes. Cool slightly on a wire rack before removing from pan.
Source: Hannaford fresh Magazine, July August 2025
Nutrition
| Nutritional Facts | |
| Servings | Serves 24 |
| Base Nutrients | |
| Calories | 67 kcal (3%) |
| Calories from Fat | 27 kcal (0%) |
| Total Fat | 3 g (5%) |
| Saturated Fat | 0 g (0%) |
| Cholesterol | 8 mg (3%) |
| Sodium | 101 mg (4%) |
| Total Carbohydrates | 9 g (3%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 1 g (2%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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