Blueberry Corn Muffins
Savor the crumbly texture of cornbread paired with the juicy burst of fresh blueberries.
Ingredients
Dry Ingredients
- 1½ cup All Purpose Flour
- ¾ cup Fine Cornmeal
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
Wet Ingredients
- ½ cup Unsalted Butter melted
- ½ cup Granulated Sugar
- ¼ cup Brown Sugar
- 2 large Eggs room temperature
- 2 teaspoon Vanilla Extract
- ¾ cup Milk
- 1½ cup Fresh Blueberries
- 1 cup Corn Kernels
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups with non-stick cooking spray.
- In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar. Mix in one egg at a time until smooth and well combined.
- Mix in ⅓ of the dry ingredients and then ½ of the milk, alternating between the two. Make sure to start and end with the dry ingredients. Use a rubber spatula to gently fold the batter together until just combined, leaving a few streaks of flour.
- Fold in the blueberries and corn kernels, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, cavities should be very full. Make a 13th and 14th muffin if necessary to use up the batter. Sprinkle the tops with coarse sugar if desired.
- Bake for 20–24 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving.
Video
Nutrition
Calories: 255kcalCarbohydrates: 38gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 53mgSodium: 262mgPotassium: 125mgFiber: 2gSugar: 16gVitamin A: 322IUVitamin C: 2mgCalcium: 73mgIron: 1mg
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