BLUEBERRY-CORN MUFFINS
Blueberry muffins meet cornbread and live happily ever after.
Provided by Food Network Kitchen
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
- Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth.
- Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar.
- Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.
BLUEBERRY CORN MUFFINS
Make and share this Blueberry Corn Muffins recipe from Food.com.
Provided by Lorac
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Beat the butter with the sugar in a large bowl until light and fluffy.
- Beat in the eggs, orange juice, and vanilla.
- In another bowl, mix the flour, cornmeal, and baking powder.
- Add the dry ingredients to the wet and stir just until blended, then fold in the in blueberries.
- Lightly grease muffin cups with canola oil.
- Fill the cups about 2/3 full.
- Sprinkle with cinnamon sugarand bake for 20 minutes.
Nutrition Facts : Calories 142.2, Fat 5.9, SaturatedFat 3.4, Cholesterol 37.1, Sodium 90.3, Carbohydrate 21, Fiber 0.6, Sugar 13.3, Protein 1.8
BLUEBERRY BUTTERMILK CORN MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
- In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in.
- Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
- Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
RASPBERRY OR BLUEBERRY CORN MUFFINS
Make and share this Raspberry or Blueberry Corn Muffins recipe from Food.com.
Provided by MsSally
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
- In large bowl, mix first 6 ingredients.
- In small bowl, with wire whisk or fork, beat buttermilk, applesauce, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy).
- Fold in berries.
- Spoon batter into muffin cups.
- Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean.
- Immediately remove muffins from pans; serve warm. Or cool on wire rack.
- Note:Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes.
JAY'S BLUEBERRY CORN MUFFINS
Homemade corn muffins with fresh or frozen blueberries, perfect for any breakfast or brunch!
Provided by JayC
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
- Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 26.5 g, Cholesterol 31.6 mg, Fat 6.7 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 179.3 mg, Sugar 8.6 g
BLUEBERRY CORN MUFFINS
Delicious corn muffins when blueberries are in season (or use frozen when out of season for a taste of summer). Recipe source: Bon Appetit (March 1984)
Provided by ellie_
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 425-degrees F.
- Grease 12 muffin tins or use paper liners.
- Mix first 5 ingredients (flour- salt) in a large bowl.
- Stir in blueberries In a small bowl beat egg, buttermilk and butter together with a fork.
- Add egg/milk/butter mixture to flour mixture and stir with a wooden spoon until moistened.
- Spoon into prepared muffin tins, filling 2/3 full.
- Bake for 20-30 minutes or until golden.
Nutrition Facts : Calories 170.4, Fat 8.6, SaturatedFat 5.1, Cholesterol 38.4, Sodium 231.5, Carbohydrate 21.3, Fiber 1.3, Sugar 6.6, Protein 2.8
BLUEBERRY WHOLE-GRAIN CORN MUFFINS
Packed with whole grains, tender and moist, just a bit on the crumbly side, but not overly sweet. From The Baking Sheet, King Arthur's publication. Making these with the white whole wheat flour is best, although you can use whole wheat or even regular flour. When I made these, I sprinkled coarse sugar (or sparkling sugar) on top before baking.
Provided by Marz7215
Categories Breads
Time 40m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F; grease the wells of a muffin tin, or line with paper liners and spry the insides.
- In a large bowl, cream together the butter, sugar and salt until fluffy Beat in the honey and the eggs one at a time, stopping to scrape the sides and bottom of the bowl after each addition.
- In a separate bowl, whisk together the flour, cornmeal and baking powder. Add the dry ingredients to the butter mixture mixtures in thirds, alternating with the milk; mix until batter is smooth. Gently fold the berries.
- Scoop batter by generous half cup into the wells of the prepared pan. Sprinkle the tops with sparkling sugar. Bake for 20 to 25 minutes, until the tops are golden brown and a cake tester inserted in the center comes out clean. Remove the muffins from the oven and cool in the pan for 5 minutes, before removing them from the pan.
Nutrition Facts : Calories 211.2, Fat 9.8, SaturatedFat 5.7, Cholesterol 47.2, Sodium 215.1, Carbohydrate 28.6, Fiber 2.8, Sugar 8.4, Protein 4.4
BLUE CORN BLUEBERRY MUFFINS
Make and share this Blue Corn Blueberry Muffins recipe from Food.com.
Provided by Chef Rangel
Categories Breads
Time 24m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preaheat oven to 400°F And grease a 12-cup muffin tin.
- In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar.
- In a small bowl, whisk together egg, egg white, vegetable oil and buttermilk. Pour into flour mixture and mix until almost combined.
- Add the blueberries and stir to distribute.
- Evenly divide the batter into the prepared muffin tin.
- Bake for 14-16 minutes or until a toothpick comes out clean and the muffin springs back when gently pressed.
- Cool completely on a wire rack.
Nutrition Facts : Calories 125.5, Fat 2, SaturatedFat 0.4, Cholesterol 18.2, Sodium 211.2, Carbohydrate 23.5, Fiber 1.6, Sugar 7, Protein 3.6
BLUEBERRY CORN MUFFINS
Categories Bread Side Bake Quick & Easy Blueberry Cornmeal Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- In a bowl whisk together the flour, the cornmeal, the baking powder, and the salt. In a small bowl whisk together the butter, the egg, the honey, the sugar, and the milk, stir the butter mixture into the flour mixture, stirring until the batter is just combined, and fold in the blueberries. Divide the batter among 12 buttered 1/2-cup muffin tins, bake the muffins in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are golden and a tester comes out clean, and turn them out onto a rack.
CORN MUFFINS WITH BLUEBERRIES
Sweet blueberries really jazz up an ordinary box of corn muffin mix. They're perfect for on-the-go snacking or as an addition to any summer potluck.-Diane Hixon, Niceville, Florida
Provided by Taste of Home
Time 25m
Yield 8 muffins.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the muffin mix and brown sugar. Combine the egg and milk; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners. Fill half full with batter. Bake at 400° for 12-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 146 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 264mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY CORNMEAL MUFFINS
Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe.
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
- Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
Nutrition Facts : Calories 179.7 calories, Carbohydrate 22.6 g, Cholesterol 37.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 253.3 mg, Sugar 8 g
BLUEBERRY CORN MUFFINS
Bake a batch of these moist and delicious treats when guests are expected for brunch. A cup of cornmeal in the batter adds just the right amount of texture. You can also substitute frozen blueberries for fresh.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 6 large muffins
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims).
- Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
- Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among molds (do not pack too firmly; each will take about 1 cup). Brush tops with cold water; sprinkle 1 teaspoon sugar over each.
- Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Tie kitchen twine around muffins to hold parchment. Serve at once.
Nutrition Facts : Calories 750 g, Cholesterol 161 g, Fat 37 g, Fiber 2 g, Protein 11 g, Sodium 329 g
BLUEBERRY CORN MUFFINS
There tender blueberry corn muffins are bursting with blueberries and flavor. For a different fruity taste, I sometimes substitute chopped apples for the berries. -Genevieve Fairchild, Chester, Iowa
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray and use paper liners; fill two-thirds full with batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 146 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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