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3 from 1 vote

Lemon-Blueberry Corn Muffins USDA Recipe for Family Child Care Homes

Take your corn muffins to the next level. Add blueberries for a splash of color and a burst of flavor.
CACFP CREDITING INFORMATION
1¼ oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Keyword: CACFP Breakfast Planner - Family Recipes Ages 6-18
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Program Type: CACFP
Program Meal Type: Breakfast, Snack
Conventional Meal Category: Side Dish, Vegetarian, Bread, Whole Grain-Rich
Program Meal Component: Grains, Whole Grain-Rich
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer, Fall, Spring, Winter
6 servings
Calories: 146

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

-

  • - - 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

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

Serving: 1Lemon-Blueberry Corn Muffin | Calories: 146 | Total Carbohydrate: 29g | Protein: 4g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 199mg | Dietary Fiber: 2g | Total Sugars: 12g | Calcium: 88mg | Iron: 1mg