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 CORNMEAL COOKIES
A tasty recipe for a rustic cornmeal cookie using dried blueberries.
Provided by Yoly
Categories Drop Cookies
Time 40m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with nonstick cooking spray.
- Sift corn flour, flour, cornmeal, cream of tartar, and salt together into a large bowl and set aside.
- Beat brown sugar and butter in a second bowl with an electric mixer until creamy, 2 to 3 minutes. Add egg and beat until well combined. Add dry ingredients and mix until just combined. Add milk and blueberries.
- Using a medium cookie scoop, scoop out pieces of dough, shape into balls, and roll in white sugar. Place cookie balls 2 inches apart on the prepared baking sheets and flatten with the bottom of a glass.
- Bake in the preheated oven until the bottoms start to brown, 20 to 25 minutes.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 34.1 g, Cholesterol 24 mg, Fat 6.1 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 142.2 mg, Sugar 20.3 g
BLUEBERRY CORNBREAD
My husband is a fourth-grade teacher, and he incorporates monthly baking projects into the curriculum. His recipe for blueberry cornbread is a class favorite. -Jennifer Martin, Martinez, California
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 264 calories, Fat 10g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY-CORNMEAL MUFFINS
Buttermilk keeps these blueberry muffins nice and moist, while a sprinkling of sanding sugar during baking makes them sparkle.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.
- In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.
- Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.
Nutrition Facts : Calories 167 g, Cholesterol 42 g, Fat 3 g, Fiber 2 g, Protein 4 g, Sodium 497 g
BLUEBERRY CORNMEAL PANCAKES
These blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time to make it from scratch? No problem! My grandmother's standby of store-bought corn muffin mix makes quick work of the job. -Carolyn Eskew, Dayton, Ohio
Provided by Taste of Home
Time 30m
Yield 10 pancakes.
Number Of Ingredients 4
Steps:
- In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.
Nutrition Facts : Calories 251 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 454mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 4g fiber), Protein 6g protein.
BLUEBERRY-CORNMEAL PANCAKES
This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 1 dozen 5- to 6-inch pancakes
Number Of Ingredients 13
Steps:
- Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
- Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.
BLUEBERRY BREAKFAST CORNBREAD (COOK'S ILLUSTRATED)
From the Cook's Illustrated Website: Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes. Makes one 8-inch Square
Provided by senseicheryl
Categories Quick Breads
Time 45m
Yield 1 8 x 8 inch pan, 16 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; add blueberries and toss well to coat, set aside.
- In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
- Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
Nutrition Facts : Calories 185.8, Fat 7, SaturatedFat 4, Cholesterol 39, Sodium 164.5, Carbohydrate 28.4, Fiber 1.5, Sugar 9.5, Protein 3.6
BLUEBERRY CORNMEAL CAKES
These golden irresistable little cakes are reminiscent of the crips tops of blueberry corn muffins. They have a delicious sugary crust like a muffin top, but unlike muffins, the crumb is moist, buttery and very tender.These are really good served with fresh seasonal berries
Provided by MarieRynr
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400*F.
- Melt the butter in a large skillet over medium heat. Cook until some of the white milk solids fall to the bottom of the skillet and turn a rich hazelnut brown. Strain the browned butter through a fine sieve into a clean bowl and discard the solids.
- Sift together into the bowl of an electric mixer (fitted with the whisk attachment) the icing sugar, almond flour, cake flour and cornmeal.
- On the lowest speed add the egg whites and zest; mixing until the dry ingredients are moistened. Increase the speed to medium low and stir in the browned butter.
- Increase speed to medium and beat until smooth.
- Fold in the blueberries.
- Butter and flour 12 muffin tins or 2 inch mini tart tins. Spoon the batter into the prepared tins and bake for 18 to 20 minutes until the cakes are golden brown around the edges.
- Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 282.3, Fat 15.6, SaturatedFat 9.7, Cholesterol 40.7, Sodium 143.9, Carbohydrate 33.9, Fiber 0.6, Sugar 27.5, Protein 3
BLUEBERRY CORNMEAL SHORTBREAD TART
Part tart, part crumble, this blueberry shortbread is an excellent way to use up as many blueberries as you can get your hands on. The exposed surface allows the fruit to cook down, thickening and getting jammy with just a little bit of flour to help it along. It's ideal for baking, slicing and bringing to any and all outdoor gatherings, or serving at home with a ridiculous amount of vanilla ice cream.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners' sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
- Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
- Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
- Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
- Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
- Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).
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