Berry Cornmeal Muffins

Berry Cornmeal Muffins

77
Shelley Albeluhn 68

"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

40 m servings 161 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

77
  1. 90 Ratings

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Most helpful positive review

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

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 drainin...

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.

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 an...

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 co...

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 lun...

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 of...

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 cornbr...

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

I just loved these muffins, although I did make a few changes. I used 1/2 cup of butter, yellow cornmeal (didn't say in the recipe whether to use white or yellow) I did not have any yoghurt on ...

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 drainin...