Sugar Free Blueberry Cornmeal Muffins

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Ready In:
35mins
Ingredients:
10
Yields:
18 muffins.
Serves:
18
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ingredients

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directions

  • Heat oven to 375 degrees.
  • Coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray.
  • In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly.
  • Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended.
  • Gently stir in 1 1/2 cups of the blueberries.
  • Spoon batter into prepared muffin tin cups, dividing equally.
  • Top each muffin with a few of the remaining blueberries.
  • Bake about 20 minutes or until pick inserted into centers comes out clean.
  • Cool on rack.

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Reviews

  1. I made several changes to the recipe and I'm not sure how the muffins would have turned out if I didn't, so I'm not giving it the full 5 stars. I can tell you that I added 1/2 cup of oil, used no lemon, and 1 full cup of cornmeal. They were some of the best muffins I have ever had, and what a fabulous idea to use apple juice concentrate!!
     
  2. These are delightful! I halved the recipe as I only had 3/4 cup of apple juice concentrate to use up. I used one jar of babyfood apples and plums, and low fat soymilk with vinegar added for the buttermilk. Since a half recipe calls for 1 1/2 eggs I used one whole egg and one white. These are light and airy with a nice blueberry taste. I'm not sure that I'd call them cornmeal muffins with the amount being so small, but these sure are good. I have frozen some for lunchbox treats. Also, a halved recipe should have given me 9 but I got a dozen regular and 7 mini out of this (but my muffin tins are old and small). I'd make these again if I had extra applejuice concentrate. Thanks. Edited to add that they don't freeze well, though. They come up slimy and mushy. That's ok, eat them all up right away!
     
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