Blender Blueberry Corn Muffins + More Blender Muffin Recipes
1/12th of recipe (1 muffin): 100 calories, 1g total fat (<0.5g sat. fat), 224mg sodium, 21g carbs, 2g fiber, 3.5g sugars, 5g protein
Click for WW PersonalPoints™ value*
Cook: 20 minutes
1 1/2 cups old-fashioned oats
3/4 cup frozen sweet corn kernels, thawed
3/4 cup yellow cornmeal
3/4 cup fat-free vanilla Greek yogurt
3/4 cup (about 6 large) egg whites or fat-free liquid egg substitute
1/3 cup unsweetened vanilla almond milk
3 tbsp. Truvia spoonable no-calorie sweetener (or another natural brand about twice as sweet as sugar)
2 1/4 tsp. baking powder
2 tsp. vanilla extract
1/2 tsp. salt
3/4 cup blueberries, fresh or thawed from frozen
Preheat oven to 375 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
In a blender, pulse oats to the consistency of coarse flour. Add all remaining ingredients except blueberries. Blend until smooth and uniform, stopping and stirring if needed. (Do not over-blend.)
Distribute mixture among the muffin cups, and smooth out the surfaces. Top with blueberries, and lightly press to adhere.
Bake until a toothpick inserted into the center of a muffin comes out clean, 18 - 20 minutes.
MAKES 12 SERVINGS
Hungry for More Healthy Muffin Recipes?
Chew on this:
It's August 22nd, a.k.a. National “Eat a Peach” Day. Peaches won't be in season for much longer, so eat a fresh one while you can!
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