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
BERRY CORNMEAL MUFFINS
Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.
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 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
- In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
- Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 161 calories, Carbohydrate 27.3 g, Cholesterol 26.1 mg, Fat 4.6 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 170.7 mg, Sugar 11.2 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
DELICIOUS GLUTEN-FREE BLUEBERRY CORN MUFFINS
After I was diagnosed with a gluten sensitivity, I played around with various recipes so that I could not only eat food that worked with my system, but also enjoy it. I love this blueberry muffin almost as much as the original, all-purpose flour version, and the rest of my family can enjoy it too without feeling like it's a sacrifice. I generally use brown rice flour, but white rice flour may yield a fluffier muffin. I personally like the texture the cornmeal adds, but for a more traditional muffin, feel free to do all rice flour (maybe half brown, half white).
Provided by jstorment
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
- Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
- Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 42 g, Cholesterol 70.4 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 5.7 g, Sodium 338 mg, Sugar 16.2 g
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-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.
ALL-YEAR BLUEBERRY CORN MUFFINS
Provided by Louise B. Finley
Categories Bread Breakfast Brunch Bake Kid-Friendly Blueberry Corn Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Line 12-cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist.
- Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve.
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-SOUR CREAM CORN MUFFINS
Make and share this Blueberry-Sour Cream Corn Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Grease 12 medium-sized muffin cups or line with paper liners; set aside.
- Combine dry ingredients in medium bowl.
- Add combined egg, sour cream and apple juice concentrate, mix just until dry ingredients are moistened.
- Gently stir in blueberries.
- Spoon batter into prepared cups, filling each cup 3/4 full.
- Bake 18 to 20 minutes or until golden brown.
- Let stand in pan on wire rack 5 minutes.
- Remove from pan and cool slightly.
- Combine cream cheese, fruit spread and serve with warm muffins.
Nutrition Facts : Calories 154.4, Fat 8, SaturatedFat 4.6, Cholesterol 35.8, Sodium 206.8, Carbohydrate 17.7, Fiber 1.3, Sugar 2, Protein 3.6
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
MAKE-AHEAD BLUEBERRY-CINNAMON MUFFINS
This recipe allows you to make the muffin batter the night before, then bake it the next morning--perfect for fresh, on-the-go muffins! Make sure not to overmix the batter as that will create dense muffins that won't rise well. The batter will last in the fridge up to 5 days which means you can make a few muffins at a time over the course of a few days, if you desire.
Provided by Kim
Time 8h35m
Yield 18
Number Of Ingredients 18
Steps:
- Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
- Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
- Place batter in the refrigerator for 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
- In a small bowl, stir together turbinado sugar and cinnamon.
- Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
- Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 38.5 g, Cholesterol 40.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 5.3 g, Sodium 264.5 mg, Sugar 19.3 g
BAKED BLUEBERRY CORNMEAL MUFFINS
When I bring treats to share with the staff at my school, I try to keep most of the goodies healthy. These moist muffins definitely are, and the cornmeal adds an interesting texture. -Elizabeth Bergeron, Denver, Colorado
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cornmeal, flours, 1/2 cup sugar, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased muffin cups three-fourths full; sprinkle with remaining sugar. Bake at 350° for 18-22 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 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 251mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BLUEBERRY CORN MUFFINS ALA-LEE
I've been making these for longer than I can remember, and have had not one person NOT like them. These muffins incorporate 2 of my favorite foods....blueberries and corn muffins! However, I'm lazy and this was my way of having both in as short a time as possible.
Provided by Nana Lee
Categories Quick Breads
Time 10m
Yield 4-7 muffins, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the corn muffins according to package directions.
- Add the blueberries using more or less than the listed amount.
- If using frozen berries mix them in gently and use them frozen.
- Bake according to package.
- However, you may have more than the number of muffins stated, so plan accordingly.
- I use Texas size muffin tins and cupcake liners.
- It makes 4 or 5 of this size muffin.
- When done, and while still hot, dip tops in mix of melted butter and lemon juice to your taste, then into sugar.
- To fancy them up use decorator sugars colored to the season or your mood!
- ENJOY!
Nutrition Facts : Calories 363.3, Fat 10, SaturatedFat 2.5, Cholesterol 1.6, Sodium 892.9, Carbohydrate 62.8, Fiber 6.4, Sugar 21.1, Protein 6
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
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