Sweet Blueberry Corn Muffins

Remember when your mother would pop the cornbread out of the oven? As I have mentioned before, my mom is from Louisiana - that means your cornbread is sweet (something I miss here in Georgia). This recipe is the perfect clean eating alternative to your traditional cornbread muffins and best of all, because of the kefir, it's probiotic! I have made a breakfast version here, but you could replace the blueberries with some chopped up jalapenos for a Mexican flare side dish!

This is a guest post written by Tiffany.

Clean Eating Recipe: Sweet Blueberry Corn Muffins

Ingredients:

• 1 1/2 c Whole Grain Stone Ground Cornmeal
• 1/2 c Whole Wheat Pastry Flour
• 1/4 c Ideal Brown Sugar Blend
• 1 Tbsp Baking Powder
• 1/2 tsp Sea Salt
• 1 egg
• 1 c Plain Low-fat Unsweetened Kefir
• 3 Tbsp Almond Breeze Unsweetened Almond Coconut Milk
• 1/4 c Unsweetened, No Sugar Added Applesauce
• 1/2 c fresh Blueberries

Directions:

1. Preheat oven to 425 degrees F. Spray a muffin tin with olive oil. 
2. Combine dry ingredients in a large bowl, whisking together. 
3. Add wet ingredients to dry ingredients, whisking to combine thoroughly. 
4. Fold in blueberries.
5. Pour batter into individual muffin tins.
6. Bake for 15-20 minutes depending on your oven.

Gluten Free Version: Use Gluten-Free Flour as an alternative.

1 serving is 2 muffins

Mets:

• Calories: 181
• Carbs: 38g
• Proteins: 6g
• Fat: 2g

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