Lemon-Blueberry Corn Muffins USDA Recipe for Child Care Centers Ages

Age Group: Ages 3-5, Ages 6-18
Serving Size: 25-50
Take your corn muffins to the next level. Add blueberries for a splash of color and a burst of flavor.
1¼ oz eq grains
Team Nutrition CACFP Easy Recipe Project
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes


  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 375 °F.
  • Line muffin tins with paper liners. Spray with nonstick cooking spray.
  • In a large bowl, combine flour, cornmeal, brown sugar, salt, and baking powder. Sift mixture. Remove ¼ cup of dry mixture and set aside.
  • In a large bowl, combine milk, applesauce, eggs, and lemon extract. Whisk until well-blended. Add to dry ingredients. Whisk to mix. Wash hands after touching uncooked eggs.
  • Place frozen blueberries in a medium bowl, add ¼ cup reserved dry mixture and toss.
  • With a rubber spatula, fold breaded blueberries and any remaining dry ingredients from the bottom of the bowl into the muffin mixture.
  • Pour ⅓ cup (#12 scoop) of muffin mixture into each prepared muffin liner.
  • Bake for 25 minutes.
  • Remove from the oven and cool on a rack for 5 minutes.
  • Serve 1 muffin.


Nutrition Facts
Lemon-Blueberry Corn Muffins USDA Recipe for Child Care Centers Ages
Amount Per Serving 1 Lemon-Blueberry Corn Muffin
Calories 146 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g6%
Cholesterol 28mg9%
Sodium 199mg9%
Total Carbohydrate 29g10%
Dietary Fiber 2g8%
Total Sugars 12g13%
Protein 4g8%
Calcium 88mg9%
Iron 1mg6%
*Marketing Guide
25 Servings:
Blueberries, fresh: 12 oz
50 Servings:
Blueberries, fresh: 1 lb 8 oz


  • Contains milk, eggs, and wheat (flour).
  • If you do not use paper muffin liners, spray the muffin pan with nonstick cooking spray.
  • Coating blueberries with dry mixture will prevent the blueberries from sinking to the bottom of the muffin.
  • To verify muffins are done, insert a wooden toothpick into the center of a muffin. If wet batter sticks to the toothpick, the muffins need more baking time.
  • Muffins freeze well. Allow muffins to cool completely. Wrap securely in foil, freezer wrap, or place in freezer bags. Label and date. Muffins can thaw safely at room temperature. For information on how to safely thaw foods, visit foodsafety.gov.
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method C.
Yield / Volume
25 Servings:
Weight: 4 lb 9 oz
Yield: 25 muffins
50 Servings:
Weight: 9 lb 2 oz
Yield: 50 muffins