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
BANANA-BLUEBERRY CORNMEAL MUFFINS
You can use frozen blueberries in these hearty cornmeal muffins. They're perfectly moist, thanks to the addition of buttermilk, and lightly sweetened with a touch of brown-rice syrup in the batter and a sprinkling of sanding sugar on top just before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 dozen
Number Of Ingredients 14
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.
Nutrition Facts : Calories 186 g, Cholesterol 18 g, Fiber 4 g, Protein 4 g, Sodium 164 g
BLUEBERRY BUTTERMILK MUFFINS
This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 6-12 muffins, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Sift dry ingredients together in a large bowl.
- In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
- Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
- Fold in blueberries.
- Spoon batter into greased muffin cups and bake till golden brown.
- Bake at 400 F for 20 -30 minutes.
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-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 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.
LEMON BLUEBERRY CORNBREAD MUFFINS
Lemon Blueberry Cornbread Muffins have just the perfect amount of sweetness for an easy and delicious breakfast.
Provided by Robyn Stone | Add a Pinch
Categories Breakfast
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 425º F. Spray muffins tins with non-stick cooking spray. Set aside.
- Pour milk into measuring cup. Add lemon juice to milk and allow to sit while preparing other ingredients.
- Pour buttermilk cornbread mix into medium bowl. Add sugar, blueberries, and lemon zest. Slowly pour milk mixture into bowl with dry cornbread mixture and stir slowly and gently until well combined.
- Fill muffin tins 3/4 full and bake for 15 minutes or until golden brown and cooked through.
- Allow to cool slightly before removing from muffin tin. Serve warm.
Nutrition Facts : Calories 142 kcal, Carbohydrate 25 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 372 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
BLUEBERRY CORNBREAD MUFFINS
Steps:
- Preheat the oven to 400 degrees F and spray a 12-count muffin pan with nonstick spray and set aside. (You can also line the muffin pan with parchment liners for easy removal.)
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt and set aside.
- In a medium bowl, beat together the eggs, buttermilk, cooled butter, and sugar.
- Then mix in the sour cream.
- Add the wet ingredients to the dry ingredients, mixing just until combined.
- Fold in 1 cup of the blueberries.
- Use a ¼ cup measuring cup to measure the batter out into the muffin tin.
- Top the muffins with the remaining blueberries and coarse sugar and bake for 15 to 20 minutes until a toothpick comes clean when inserted into the center of the muffins and the tops spring back slightly when touched.
- Allow the muffins to cool in the pan for 10 minutes before running a knife gently around the edge to loosen and remove them.
Nutrition Facts : Calories 178 kcal, Carbohydrate 23 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 150 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
LEMON BLUEBERRY CORN MUFFINS
A testament to time-saving efficiency (or perhaps a little laziness on my part), these lemon blueberry corn muffins can be assembled in five minutes, thanks to Jiffy corn muffin mix. We like them for breakfast, brunch, or as a quick snack. They freeze well, too.
Provided by Garlic & Zest
Categories Vegetarian Pescatarian Baked Goods Kid-Friendly Easy Quick Shellfish-Free Soy-Free Fish-Free Peanut-Free Tree Nut-Free Tomato-Free Oven
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare muffin tin. Put paper liners in about 7-8 muffin tins and spray each liner with vegetable spray.
- In a medium bowl, combine Jiffy Corn Muffin Mix (8.5 ounce), Granulated Sugar (3 tablespoon), Baking Soda (1/4 teaspoon), Baking Powder (1/2 teaspoon), Egg (1), and Buttermilk (1/2 cup). Stir until just combined.
- Zest the Lemon (1) and add lemon zest into the batter. Mix again so that zest is distributed throughout batter.
- Add Fresh Blueberry (1 cup) and stir to coat.
- Spoon batter into prepared liners filling each about 3/4 way.
- Bake for 18-20 minutes until golden brown. Serve.
Nutrition Facts : Calories 22 calories, Protein 0.4 g, Fat 0.6 g, Carbohydrate 3.8 g, Fiber 0.2 g, Sugar 1.6 g, Sodium 44.9 mg, SaturatedFat 0.3 g, TransFat 0.0 g, Cholesterol 3.5 mg, UnsaturatedFat 0.1 g
CORN MUFFINS
Call on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal.
Provided by EatingWell Test Kitchen
Categories Vegetarian Thanksgiving Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt; set aside.
- In a small bowl, combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each cup two-thirds full. Bake about 15 minutes or until lightly browned and a toothpick inserted near centers comes out clean. Serve warm.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 19.3 g, Cholesterol 31.4 mg, Fat 5.7 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 244.3 mg, Sugar 5.3 g
BLUEBERRY CORNBREAD MUFFINS
A wonderful cornbread muffin with juicy blueberries. What's not to like?
Provided by Erren Hart
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 425 f/ 220c
- Prepare a muffin pan with 12 muffin liners.
- Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
- Mix egg, milk, sour cream, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
- Fold in blueberries.
- Divide batter into the lined muffin pan, filling them 3⁄4 of the way. This makes a large muffin. (12 - 15 muffins).
- Bake for 12-15 minutes, or until golden brown.
Nutrition Facts : Calories 390 kcal, Carbohydrate 44 g, Protein 7 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 76 mg, Sodium 178 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
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
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
Cornmeal gives these sweet berry muffins a rustic texture while buttermilk and lemon zest lend a welcome tang. You can substitute enriched yellow cornmeal for the white cornmeal for bolder colour contrast between batter and berries without changing the flavour or texture of the muffins. To get a jump-start on the prep for this recipe, follow the make-ahead directions in Notes below. Feel free to swap another variety of berry for the blueberries here-raspberries, cranberries, or quartered strawberries are all terrific options.
Categories Breakfast,Brunch,Snack
Time 25m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
- Whisk together the flour, cornmeal, 5 tablespoons of the sugar, the baking powder, baking soda, and salt in a large bowl. Gently stir in the blueberries. Whisk together the buttermilk, oil, egg, and lemon zest in a small bowl. Add the buttermilk mixture to the flour mixture and stir just until the flour mixture is moistened.
- Fill the muffin cups evenly with the batter and sprinkle evenly with the remaining 1 tablespoon of sugar. Bake until the muffins spring back when lightly pressed, 15 - 20 minutes. Let cool in the pan on a rack 5 minutes. Remove the muffins from the pan and let cool on the rack about 15 minutes longer. Serve warm.
- Yields 1 muffin per serving.
Nutrition Facts : Calories 58 kcal
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.
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- In a food processor, process the corn, buttermilk, brown sugar, and honey until combined, about 5 seconds. Add eggs and process until well combined, another 5 seconds. There will be small lumps of corn remaining.
- Make a well in the middle of the dry ingredients and pour the corn mixture into the well. Fold a few times to start combining. Add in the melted butter and blueberries. Fold until the wet ingredients are just moistened.
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- For streusel topping, whisk one cup of flour and cardamom. Cut in butter, using two butter knives or a pastry cutter, until the mixture is loose, coarse, and crumbly. Cover and place in refrigerator.
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5/5 (1)Total Time 40 minsCategory Breakfast, Dessert, Snack, SnacksCalories 133 per serving
- Preheat oven to 375 degrees F and spray an 8-inch square baking pan or a cake pan with non- stick cooking spray.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Stir with a whisk to evenly combine ingredients.
BLUEBERRY CORN MUFFINS RECIPE | MYRECIPES
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- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt; set aside.
- In another bowl whisk together buttermilk, eggs, melted butter, and vanilla. Stir the wet mixture into the dry mixture making sure all the ingredients are well combined. Fold in the blueberries.
- Grease a 12-cup muffin tin well and fill each cup 2/3 of the way full with batter. Bake at 375° for 25 minutes or until the muffin tops are golden. Remove the muffins from oven and cool on a wire rack.
BLUEBERRY BUTTERMILK GLUTEN-FREE CORNBREAD MUFFINS ...
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- Preheat oven to 375°F. and line 12 muffin cups with parchment paper liners or culinary paper liners.
- In a large bowl, whisk together cornmeal, gluten-free flour blend, sugar, salt, baking powder, baking soda and thyme. Set aside 2 tablespoons to toss blueberries and corn kernels later.
- Add wet ingredients to dry ingredients and stir until just combined. Toss blueberries and corn kernels with remaining 2 tablespoons cornmeal mixture. Gently fold in corn kernels and blueberries.
BLUEBERRY BUTTERMILK CORNBREAD - CALL ME PMC
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BLUEBERRY YOGURT CORN MUFFINS - LATEST RECIPES
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- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with muffin liners.
- Combine 1⅓ cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes.
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BLUEBERRY-BUTTERMILK MUFFINS RECIPE - REAL SIMPLE
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5/5 (9)Total Time 1 hr 30 minsServings 24
- Combine blueberries, lemon zest and juice, and ½ cup granulated sugar in a large bowl. Let stand, stirring occasionally, until berries start to release their juices, 30 to 40 minutes. Line 2 (12 cup) muffin pans with paper liners or parchment; coat with cooking spray.
- Preheat oven to 375°F. Whisk flour, baking powder, baking soda, and salt in a large bowl. Beat butter and remaining 1½ cups granulated sugar with an electric mixer on medium speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, then vanilla. Reduce speed to low; add flour mixture, alternating with buttermilk, until just combined. In 2 batches, fold in blueberries and their juices. Spoon into muffin pans, filling just under rim of liners. Top with turbinado sugar.
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- Heat oven to 400°F. Line 12-cup muffin pan with paper baking cups or grease bottoms of cups. Set aside.
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- 1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.
- 2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
- 3. In a medium bowl, whisk the buttermilk, melted butter, canola oil, vanilla, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Gently fold in the blueberries. Divide the batter evenly among the muffin cups.
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- Combine cornmeal, flour, granulated sugar, baking powder, and salt in a large bowl and set aside.
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