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Blueberry-Orange Cornmeal Muffins

Recipe photo courtesy of Jonathan Gregson

Combine blueberries with nutty cornmeal, then add a sunny burst of orange for wholesome treats that are perfect for breakfast or as a snack. Tangy, creamy low-fat yogurt provides moisture and helps leaven and tenderize these egg-free muffins.

Source: Everyday Food, January/February 2012
Total Time Prep Yield



Cook's Notes

Free-standing paper molds make these treats look like they are from a bakery (find them at New York Cake and Baking Distributor). Regular liners work, too.

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How would you rate this recipe?
  • MS11773001
    6 FEB, 2015
    This recipe definitely needed some tweaking. I would add at least one egg if not two yolks and a little more yogurt. The taste is pretty good. Next time I'll do the tweaking!
  • lil-mary
    25 AUG, 2012
    I used regular yogurt, not greek- exactly as directed and this batter was really dry - too dry to fold in the blueberries. I made it work by adding a little leftover oj to the batter, but I'd appreciate an updated recipe from Sarah Carey and staff....seems like they made a typo or didn't re-test this one. There wasn't sufficient leavening thus the muffins were too dense.
  • camamaof4
    10 JUL, 2012
    This batter was a ball of clay and was very dry so I added 2 eggs and 1/4 c. milk to the recipe. Afterwards the batter looked moist and I was able to fold in the blueberries.
  • neoknits
    3 JUN, 2012
    I followed the recipe without substitutions (except for leaving off the glaze) and the batter was definitely a bit on the dry side. They still baked up fairly moist though and are pretty tasty. I would add an egg next time and maybe a little more yogurt.
  • half7pint
    8 MAR, 2012
    I am not big on baking but figured this recipe looked easy enough but I was wrong. I used greek yogurt but like the other review it would not have been enough moisture to make a batter. The ingredients did not mix together at all. I had to add 2 eggs and about a cup of milk to get the consistency of a batter. Also a little more sugar would have made the muffins taste a little sweeter. Overall a very disappointing recipe!!
  • lindseylinae
    15 FEB, 2012
    i made this with butter milk instead of yogurt and clemintines instead of oranges. i thought it is delish! i have eaten two!!!
  • Michelle451
    22 JAN, 2012
    Sure wish I'd checked these comments before I made these! I used greek yogurt and then added an egg to get it to thin down. They're in the oven now. Hopefully they taste okay?? Honestly though, there's not that much liquid difference between my regular plain yogurt and the greek yogurt I used so I don't know about this recipe. We'll see!
  • EvaCMc
    18 JAN, 2012
    I agree. Don't use greek yogurt. There was not enough moisture and I had to keep adding milk to get the batter to actually be batter and not sand. After I got the consistancy correct, it made exactly 12 muffins and they tasted pretty good. I will try again with just regular plain yogurt. The orange added a wonderful touch. I almost didn't make the glaze, but I'm glad I did. It added nicely to the taste.
  • fdr1968
    16 JAN, 2012
    NOTE: Do not use Greek yogurt! My first try with Greek yogurt resulted in muffins that were more like a dry crumbcake. On the second attempt they were divine! I did not cook them for the whole suggested cooking time as they started to burn. The orange zest really gave these muffins a nice zing. Next time I might try it with lemon zest and lemon juice for a change.

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