Blueberry Corn Muffins
Savor the crumbly texture of cornbread paired with the juicy burst of fresh blueberries.
Ingredients
- 1 cup Fresh Blueberries
- ½ tablespoon All Purpose Flour
Dry Ingredients
- 1 cup All Purpose Flour
- 1 cup Cornmeal
- 1½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
Wet Ingredients
- ¾ cup Plant Butter melted
- ⅓ cup Brown Sugar
- 1 large Egg
- 1 cup Almond Milk
Instructions
- Start by preheating the oven to 400F. Line a muffin tray cavitied with 11 liners.
- Toss the blueberries with the ½ tablespoon of flour to coat them, and set aside.
- Combine in a medium bowl, the flour, cornmeal, baking powder and baking soda. Mix to combine.
- In a separate, larger bowl, whisk together the melted butter and brown sugar. Add in the egg and whisk until the mixture starts to thicken. Whisk in the milk until smooth.
- Stir the dry ingredients into the wet ingredients until the batter comes together, without overmixing.
- Fold the floured blueberries into the cornbread batter. Let the batter rest for 2-3 minutes as you prepare the muffin tin.
- Line 11 muffin cavities with liners and divide the batter in between them.
- Place the muffins in the preheated oven and bake for 23 minutes, or until a toothpick inserted in the centre comes out clean.
- Remove the baked muffins from the pan and place on a cooling rack to cool completely.
Video
Nutrition
Calories: 252kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.002gCholesterol: 17mgSodium: 292mgPotassium: 91mgFiber: 2gSugar: 8gVitamin A: 585IUVitamin C: 1mgCalcium: 75mgIron: 1mg
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