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
Freestyle™ SmartPoints® value 2*
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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*The SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® trademark.