Berry Cornmeal Muffins Recipe -
Berry Cornmeal Muffins Recipe
  • READY IN 40 mins

Berry Cornmeal Muffins

Recipe by  

"Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
  2. In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
  3. Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
  4. Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2003

These are very very very good, but you must add the dry to the wet instead of wet to dry. Dont add all the dry, just add till mixture is at desired thickness.

Most Helpful Critical Review
Jun 21, 2003

This recipe is quite yummy and different from your regular muffin. I used non-fat blueberry yoghurt and frozen strawberries (since it was too early in the year for fresh). I'd recommend draining the frozen strawberries after they've thawed, or add a bit more cornmeal or flour, to keep the texture of the dough from being too "gooey".


90 Ratings

Jun 21, 2003

Best Berry muffin recipe I've tried. The yogurt makes for a nice texture, and keeps them so moist. I also added 1/4 cup Wheat Germ for added nutrition. I like how you can change the yogurt and the fruit to make different types of muffins. My kids loved them!

Oct 13, 2003

I had originally intended to make muffins, as the recipe calls for, however once everything was mixed, the batter was incredibly thick and unusable. I decided to add milk to make a cake like consistency, and baked it for almost an hour in a 9 by 9 glass pan. It turned out tender and moist, and has a nice flavor to it. I used mixed frozen berries, rather than just strawberries and it was pretty good!

Jun 21, 2003

Delicious cornbread. If your kids don't like chunks of fruit just skip the fruit and stick to whatever flavor of yogurt you like. Doesn't even need butter--makes a delicious and nutricious lunchbox treat.

Jan 10, 2006

Delicious. I substituted 1/2 c. whole wheat flour for white, used medium grind cornmeal, non-fat peach yogurt (6 oz. plus splash of milk) and frozen mixed berries. I couldn't keep my hands off of them! I did not coat berries with flour mixture as dough was so thick it wasn't neccessary - no problems with berries settling. I also did not thaw, chop or add sugar to the berries. The whole wheat was a wonderful and healthy addition and did not adversely affect texture. Great and simple recipe.

Aug 14, 2003

this was a very good recipe; a good alternative to cornbread or sweetbread. i used an 8x8 pan instead, just baked it for about 25-30 minutes. it was easy to slice and service like regular cornbread.

Jun 21, 2003

Fabulous recipe! Moist, easy to make, stays tender for several days. Beautiful texture and flavor. Try peach yoghurt and canned peached for a variation.


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  • Calories
  • 161 kcal
  • 8%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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