Corn N Blueberry Muffins Food

BLUEBERRY-CORN MUFFINS

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.

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.

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 MUFFINS

Steps:

• Preheat the oven to 350 degrees. Line muffin tins with paper liners.
• Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
• Bake the muffins for 20 to 25 minutes, until golden brown.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

EASY MOIST BANANA BLUEBERRY MUFFINS

Steps:

• Mash bananas in a large mixing bowl.
• Add sugar and egg.
• Add butter and blueberries.
• Combine dry ingredients and gently stir into banana mixture.
• Pour into 12 well-greased muffin cups.
• Bake at 375 degrees for 20 minutes.

BLUEBERRY CORNBREAD

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.

BLUEBERRY CORN MUFFINS ALA-LEE

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!

BLUEBERRY CORN MUFFINS

Steps:

• Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with nonstick cooking spray, or line with paper baking cups. Toss blueberries and all-purpose flour set aside. Beat yogurt, oil, vanilla and egg in large bowl. Stir in remaining ingredients just until moistened. Carefully stir in blueberries. Divide batter evenly among muffin cups (cups will be about two-thirds full). Bake about 15 minutes or until golden. Immediately remove from pan to wire rack. Serve warm if desired.1 muffin: Calories 145 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 20mg Sodium 250mg Carbohydrate 25g (Dietary Fiber 2g) Protein 4g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.