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

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 Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Age Group: Ages 3-5, Ages 6-18
Serving Size: 25-50
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, Cold
Cooking Method: Bake
Season: Summer, Fall, Spring, Winter
25 servings
Calories: 146

Ingredients

25 Servings

    Weight

    • - - Nonstick cooking spray
    • 12½ oz Flour, whole-wheat
    • 6¼ oz Cornmeal, enriched
    • 7 oz Brown sugar, packed
    • - - Salt, table
    • - - Baking powder
    • 16 fl oz Milk, low-fat (1%)
    • 8 oz Applesauce, unsweetened
    • - - Eggs, fresh, large, whole
    • - - Lemon extract
    • 10½ oz Blueberries, frozen, whole, unsweetened or fresh*

    Measure

    • 2 sprays Nonstick cooking spray
    • 2¾ cups Flour, whole-wheat
    • 1 cup Cornmeal, enriched
    • 1 cup Brown sugar, packed
    • 1 tsp Salt, table
    • 1 Tbsp + 1 tsp Baking powder
    • 2 cups Milk, low-fat (1%)
    • 1 cup Applesauce, unsweetened
    • 4 - Eggs, fresh, large, whole
    • 1 tsp Lemon extract
    • 2 cups Blueberries, frozen, whole, unsweetened or fresh*

    50 Servings

      Weight

      • - - Nonstick cooking spray
      • 1 lb 9 oz Flour, whole-wheat
      • 12½ oz Cornmeal, enriched
      • 14 oz Brown sugar, packed
      • - - Salt, table
      • - - Baking powder
      • 32 fl oz Milk, low-fat (1%)
      • 1 lb Applesauce, unsweetened
      • - - Eggs, fresh, large, whole
      • - - Lemon extract
      • 1 lb 5 oz Blueberries, frozen, whole, unsweetened or fresh*

      Measure

      • 4 sprays Nonstick cooking spray
      • 1 qt + 1½ cups Flour, whole-wheat
      • 2 cups Cornmeal, enriched
      • 2 cups Brown sugar, packed
      • 2 tsp Salt, table
      • 2 Tbsp 2 tsp Baking powder
      • 1 qt Milk, low-fat (1%)
      • 2 cups Applesauce, unsweetened
      • 8 - Eggs, fresh, large, whole
      • 2 tsp Lemon extract
      • 1 qt Blueberries, frozen, whole, unsweetened or fresh*

      -

      25 Servings

        Weight

        • - - Nonstick cooking spray
        • 12½ oz Flour, whole-wheat
        • 6¼ oz Cornmeal, enriched
        • 7 oz Brown sugar, packed
        • - - Salt, table
        • - - Baking powder
        • 16 fl oz Milk, low-fat (1%)
        • 8 oz Applesauce, unsweetened
        • - - Eggs, fresh, large, whole
        • - - Lemon extract
        • 10½ oz Blueberries, frozen, whole, unsweetened or fresh*

        Measure

        • 2 sprays Nonstick cooking spray
        • 2¾ cups Flour, whole-wheat
        • 1 cup Cornmeal, enriched
        • 1 cup Brown sugar, packed
        • 1 tsp Salt, table
        • 1 Tbsp + 1 tsp Baking powder
        • 2 cups Milk, low-fat (1%)
        • 1 cup Applesauce, unsweetened
        • 4 - Eggs, fresh, large, whole
        • 1 tsp Lemon extract
        • 2 cups Blueberries, frozen, whole, unsweetened or fresh*

        50 Servings

          Weight

          • - - Nonstick cooking spray
          • 1 lb 9 oz Flour, whole-wheat
          • 12½ oz Cornmeal, enriched
          • 14 oz Brown sugar, packed
          • - - Salt, table
          • - - Baking powder
          • 32 fl oz Milk, low-fat (1%)
          • 1 lb Applesauce, unsweetened
          • - - Eggs, fresh, large, whole
          • - - Lemon extract
          • 1 lb 5 oz Blueberries, frozen, whole, unsweetened or fresh*

          Measure

          • 4 sprays Nonstick cooking spray
          • 1 qt + 1½ cups Flour, whole-wheat
          • 2 cups Cornmeal, enriched
          • 2 cups Brown sugar, packed
          • 2 tsp Salt, table
          • 2 Tbsp 2 tsp Baking powder
          • 1 qt Milk, low-fat (1%)
          • 2 cups Applesauce, unsweetened
          • 8 - Eggs, fresh, large, whole
          • 2 tsp Lemon extract
          • 1 qt Blueberries, frozen, whole, 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 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.

          Notes

          • 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.

          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