BLUEBERRY CORNBREAD MUFFINS
Cornbread makes a perfect backdrop for blueberries, which burst as they bake, creating little pockets of juice that keep the muffins tender.
Categories Breakfast & Brunch
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan).
- Combine the milk and lemon juice. Let sit for 10 minutes.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
- In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
- Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
- Notes:Be sure to zest the lemon before juicing it. Don't be tempted to increase the blueberries: one cup is just the right amount -- if you jam-pack the muffins with berries, they'll be too tart and wet.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Facts : ServingSize 1 muffin, Calories 228, Fat 9g, Carbohydrate 33g, Protein 4g, SaturatedFat 5g, Sugar 15g, Fiber 1g, Sodium 275mg, Cholesterol 53mg
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 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 WITH VANILLA BUTTER
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 25m
Yield 24 mini muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the muffins: Combine the cornmeal, flour, baking powder and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, baking soda, egg and vanilla. Slowly incorporate the buttermilk mixture into the dry ingredients and stir to combine. Add the melted shortening, stirring constantly. Stir in the dried blueberries (you can use a little more or a little fewer if you'd like).
- Pour into a greased mini-muffin pan, trying to make sure the blueberries stay evenly distributed. Bake until golden brown, 10 minutes or so.
- For the vanilla butter: Combine the softened butter, sugar and the caviar from the vanilla bean. Stir until totally combined, and then spread into a ramekin and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)
BLUEBERRY-GINGER CORN MUFFINS
Love ginger. Love the combination of cornmeal and blueberries. Now I can have all three. This lighter version comes out to 2 points per serving. They are smallish by most standards but perfectly sized for WW folk.
Provided by justcallmetoni
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. Treat 12 muffin tins with a light coating of cooking spray.
- Combine dry ingredients (flour through salt) in a large bowl. Mix to insure a good blend.
- Mix wet ingredients (milk through egg) together in separate bowl.
- Pour the wet ingredients into the flour mix until just blended. Fold berries and ginger into the muffin batter.
- Place heaping tablespoons of batter into the ttreated muffin tin. About 1/3 cup batter per mufin.
- Bake 12-15 minutes until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 116, Fat 1.6, SaturatedFat 0.3, Cholesterol 15.7, Sodium 124.2, Carbohydrate 23.5, Fiber 1.5, Sugar 8.6, Protein 2.8
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
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 CORN MUFFINS
Make and share this Blueberry Corn Muffins recipe from Food.com.
Provided by Barb in WNY
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Generously grease 12 muffin cups or line with papers.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl.
- Whisk to blend thoroughly.
- In a separate bowl, whisk together milk, eggs, and melted butter.
- Make a well in dry ingredients and pour in egg mixture.
- Blend with a wooden spoon until a moist, lumpy batter is formed.
- Stir in blueberries.
- Spoon into prepared muffin cups and bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
- Cool on a rack for 5 minutes, then transfer to the rack to complete cooling.
Nutrition Facts : Calories 179, Fat 5.6, SaturatedFat 3.1, Cholesterol 47.3, Sodium 236.3, Carbohydrate 28.8, Fiber 1.3, Sugar 9.7, Protein 3.9
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
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 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
BLUEBERRY CORN MUFFINS
This recipe is different than the other recipes posted on here in that applesauce enriches the batter, keeping them moist and replacing some of the fat. Try them for a delicious, lower in fat, treat!
Provided by MarieRynr
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Make the streusel by blending all the streusel ingredients with a fork or pastry blender until crumbly and well blended. Refrigerate and use as needed.
- Preheat oven to 375*F. Line 12 muffin cups with paper liners, or coat with melted butter and dust with flour, or spray generously with cooking spray (don't forget the tops of the tins to allow for easy release).
- Whisk the applesauce, sugar, oil, egg, lemon zest,vanilla and orange or lemon extracts together in a large bowl. In another bowl, sift the flour, cornmeal, baking soda and salt. Stir the dry ingredients into the wet, blending just until mixed.
- Fold in the blueberries.
- Divide into the prepared cups and sprinkle with 1/4 cup of the streusel, saving the remainder of the streusel for another time.
- Bake 30 to 35 minutes or until the tops spring back when lightly touched with a finger. Cool for about 5 minutes, then remove from pan.
Nutrition Facts : Calories 331.5, Fat 12.3, SaturatedFat 2.1, Cholesterol 22.7, Sodium 396.4, Carbohydrate 53.2, Fiber 3, Sugar 19.5, Protein 4
More about "blueberry corn muffins recipe 465 food"
BLUEBERRY CORNBREAD MUFFINS - BAKING SENSE®
From baking-sense.com
BLUEBERRY CORN MUFFINS - MOM ON TIMEOUT
From momontimeout.com
BLUEBERRY CORN MUFFIN RECIPE | CORN MUFFIN RECIPE
From twopeasandtheirpod.com
JUMBO BLUE CORN BLUEBERRY MUFFINS RECIPE - FOOD NETWORK
From foodnetwork.com
5/5 (4)Category DessertAuthor Molly YehDifficulty Easy
BLUEBERRY CORN MUFFINS - THE SEASONED MOM
From theseasonedmom.com
25-MINUTE BLUEBERRY CORN MUFFINS RECIPE - CARLSBAD CRAVINGS
From carlsbadcravings.com
SWEET CORN BLUEBERRY MUFFIN RECIPE | KITCHN
From thekitchn.com
23 MUFFIN RECIPES WORTH WAKING UP FOR | EPICURIOUS
From epicurious.com
BLUEBERRY CORN MUFFINS RECIPE - FOOD.COM
From food.com
31 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER
From epicurious.com
BLUEBERRY MUFFIN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CINNAMON BLUEBERRY CRUMBLE MUFFINS - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love