Berry Cornmeal Muffins State (Washington) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Light and fluffy cornmeal muffins with sweet and sour berries.
1 muffin provides 1 ¼ oz equivalent grains.
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Washington State Office of Superintendent of Public Instruction on behalf of Highline Public Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
4.20 from 5 votes

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • Preheat conventional oven to 325 °F or convection oven to 300 °F.
  • In the bowl of a mixer fitted with a paddle attachment, add the flour, corn meal, brown sugar, baking powder, baking soda, salt, and powdered milk. Mix on low until combined.
    For 50 servings, use an 8 qt or larger countertop mixer.
    For 100 servings, use a 20 qt or larger floor mixer.
  • Add the eggs, oil, water, vanilla extract, and lemon juice to the dry ingredients and mix on low speed until well combined. The mixture should have a thick consistency with no lumps.
  • Remove paddle from mixer and fold berries into the batter, gently mixing by hand until berries are well incorporated.
  • Spray muffin tins with nonstick spray. Using a No. 12 scoop, fill each muffin tin ⅔ full.
  • Mix brown sugar and lemon zest together in a small bowl.
  • Sprinkle brown sugar/lemon zest mixture on top of each muffin.
  • Bake muffins in a conventional oven at 325 °F or convection oven at 300 °F at low fan speed for 15-18 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  • Serving size – 1 muffin.


Nutrition Facts
Berry Cornmeal Muffins State (Washington) Child Nutrition Agency Developed Recipe
Amount Per Serving 1 muffin
Calories 207 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g6%
Cholesterol 43mg14%
Sodium 179mg8%
Potassium 256mg7%
Total Carbohydrate 34g11%
Dietary Fiber 2g8%
Total Sugars 15g17%
Protein 6g12%
Vitamin C 1mg1%
Vitamin D 32IU213%
Calcium 106mg11%
Iron 1mg6%
Added Sugar 12g
Vitamin A 60mcg
*Marketing Guide
50 Servings:
Blueberries or huckleberries, frozen: 1 lb
100 Servings:
Blueberries or huckleberries, frozen: 2 lb


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Muffins can be made ahead and stored in refrigerator or freezer until ready for service. Freeze muffins individually on sheet pan before transferring to a container for storage. Separate muffins to thaw prior to service.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
50 muffins
About 8 lb 12 oz raw batter before cooking
100 Servings:
100 muffins
About 17 lb 8 oz raw batter before cooking