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
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 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.
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.
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
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.
BLUEBERRY-CORN MUFFINS
Stop trying to choose between blueberry and corn muffins when you can have them both in Blueberry-Corn Muffins. Ten minutes is all you need to prep these delicious Blueberry-Corn Muffins.
Provided by My Food and Family
Categories Fruit Desserts
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Whisk egg, lemon zest and sour cream in medium bowl until blended. Add muffin mix; stir just until blended. Stir in blueberries.
- Spoon evenly into 6 paper-lined muffin cups; sprinkle with sugar.
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool completely.
Nutrition Facts : Calories 210, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.702 g, Sugar 0 g, Protein 4 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 LEMON CORN MUFFINS
This recipe can be prepared in 45 minutes or less.
Categories Bread Citrus Fruit Breakfast Brunch Bake Quick & Easy Blueberry Lemon Cornmeal Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. and line six 1/3-cup muffin cups with paper liners.
- Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt. In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
- Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins. Sprinkle tops of muffins evenly with remaining tablespoon sugar. Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container at room temperature 2 days.
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.
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BLUEBERRY CORN MUFFINS RECIPE | EATINGWELL
From eatingwell.com
5/5 (4)Total Time 40 minsCategory Healthy Blueberry Muffin RecipesCalories 178 per serving
- Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, cinnamon and salt in a large bowl. Add blueberries and toss to coat.
- Whisk egg in a medium bowl. Add milk, honey and oil, whisking until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. Scoop the batter into the prepared pan, filling each cup about two-thirds full. Sprinkle the tops with sugar.
- Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
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