Blueberry Corn Muffin Bites
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Dole

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Prep Time 10 minutes
Servings
servings
Ingredients
  • 3/4 cup Gluten-Free Flour
  • 1/2 cup Cornmeal
  • 2 teaspoons Baking Powder
  • 1/4 cup Packed Brown Sugar
  • 1/4 teaspoon Salt
  • 1 cup Vanilla Soy or Almond Milk
  • 1/4 cup Pecans
    finely chopped, optional
  • 1 Egg
  • 1 1/2 tablespoons Vegetable or Canola Oil
  • 1 1/2 cups frozen DOLE® Blueberries
Prep Time 10 minutes
Servings
servings
Ingredients
  • 3/4 cup Gluten-Free Flour
  • 1/2 cup Cornmeal
  • 2 teaspoons Baking Powder
  • 1/4 cup Packed Brown Sugar
  • 1/4 teaspoon Salt
  • 1 cup Vanilla Soy or Almond Milk
  • 1/4 cup Pecans
    finely chopped, optional
  • 1 Egg
  • 1 1/2 tablespoons Vegetable or Canola Oil
  • 1 1/2 cups frozen DOLE® Blueberries
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
There is no Nutrition Label for this recipe yet.
Instructions
  1. Preheat oven to 350°F.  Coat mini muffin cups with cooking spray.
  2. Stir together flour, corn meal, baking powder, brown sugar, and salt.  Remove 1 tablespoon flour mixture, set aside.
  3. Add milk, pecans, egg, and oil until thoroughly mixed.
  4. Toss together reserved flour mixture and blueberries.  Gently fold into batter.  Spoon batter into prepared muffin cups.
  5. Bake 15 minutes or until toothpick inserted in center comes out clean.