Blue Corn Blueberry Muffins Food

BLUEBERRY CORNMEAL MUFFINS

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.

BLUE CORN CORNBREAD MUFFINS RECIPE BY TASTY

Steps:

• Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
• Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
• In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
• In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
• Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
• Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
• Bake the muffins for 18-20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
• Serve the muffins warm with the herbed honey butter.
• Enjoy

BLUEBERRY CORN MUFFINS

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.

BANANA-BLUEBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.
• Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.
• Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. Muffins can be stored in an airtight container at room temperature up to 3 days.

CORN MUFFINS WITH BLUEBERRIES

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.

BLUE CORN BLUEBERRY MUFFINS

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.

BLUEBERRY-CORN MUFFINS

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.

BLUE CORN MUFFINS

Steps:

• Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
• In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
• In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
• In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
• Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

BLUEBERRY CORN MUFFINS

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.

BLUEBERRY CORN MUFFINS

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.

BAKED BLUEBERRY CORNMEAL MUFFINS

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.

ALL-YEAR BLUEBERRY CORN MUFFINS

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.