• Cooking Time: 20 min.
  • Servings: 8-10
  • Preparation Time: 10 min.


  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup cornmeal
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking sida
  • 1/2 tsp. salt
  • 1 1/4 cups non fat yogurt
  • 1 Tbls. vegetable oil
  • 1 egg
  • 1 cup blueberries
  • raw sugar for sprinkling


  • Preheat oven to 400 degrees.
  • Line a standard muffin tin with paper liners.
  • Mix the dry ingredients together in a large bowl and make a well in the center. Beat wet ingredients in another bowl and pour into the well.
  • Fold ingredients together gently until combined.
  • Fold in blueberries.
  • Using a large batter scoop or spoon, fill muffin cups evenly (you'll get between 8 and 10 muffins).
  • Sprinkle with raw sugar.
  • Bake for 20 minutes or until tops are just golden.
  • Cool five minutes in pan, then serve warm.


adapted from Mark Bittman's How to Cook Everything Vegetarian

Categories: Muffin  Sweet 

Author Credit: adapted from Mark Bittman's How to Cook Everything Vegetarian

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