Blueberry-Ginger Corn Muffins
20 mins (prep 5, cooking 15)
14 ingredients
12 servings
Love ginger. Love the combination of cornmeal and blueberries. Now I can have all three. This lighter version comes out to 2 points per serving. They are smallish by most standards but perfectly sized for WW folk.

Categories:  quick-breads , pasta,-rice-and-grains , muffins , fruit , <-30-mins , grains , oven , quick , breads , equipment , to-go... , blueberries , time-to-make , berries ,
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Serving Size (15.1 g)
Servings 12
Amount per Serving
Calories 52.24 Calories from Fat 9.09
% Daily Value *
Total Fat 1.01g 18.63%
Saturated Fat 0.09g 5.57%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 129.91mg 64.96%
Total Carbohydrate 10.54g 42.15%
Dietary Fiber 0.8 g 38.59%
Sugars 4.95 g %
Protein 0.99g 23.78%
Vitamin A 0.68IU% Vitamin C 0.0mg%
Calcium 47.68mg% Iron 0.36mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cornmeal, splenda granular, skim milk, unsweetened applesauce, large egg, fresh blueberries, crystallized ginger