Lemon-Blueberry Corn Muffins USDA Recipe for Family Child Care Centers
Age Group: Ages 3-5
Serving Size: 6
Take your corn muffins to the next level. Add blueberries for a splash of color and a burst of flavor.CACFP CREDITING INFORMATION1¼ oz eq grains
Ingredients
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Quantity
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Ingredients
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Quantity
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
*See Marketing Guide
Ingredients
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Quantity
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
*See Marketing Guide
Ingredients
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Quantity
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
*See Marketing Guide
Ingredients
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
Quantity
- - - Nonstick cooking spray
- ⅔ cup Flour, whole-wheat
- ¼ cup Cornmeal, enriched
- ¼ cup Brown sugar, packed
- ¼ tsp Salt, table
- 1 tsp Baking powder
- ½ cup Milk, low-fat (1%)
- ¼ cup Applesauce, unsweetened
- 1 - Egg, fresh, large, whole
- ¼ tsp Lemon extract
- ½ cup (2½ oz) Blueberries, whole, frozen, unsweetened or fresh
*See Marketing Guide
Instructions
- 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 medium bowl, combine flour, cornmeal, brown sugar, salt, and baking powder. Sift mixture. Remove 1 Tbsp of dry mixture and set aside.
- In a small 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 small bowl, add 1 Tbsp 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 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 INFORMATION
Nutrition Facts
Lemon-Blueberry Corn Muffins USDA Recipe for Family Child Care Centers
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
The CHEF TIPS:
- 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 more 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
