Blueberry Basil Cornmeal Muffins Recipes

BLUEBERRY CORNBREAD MUFFINS

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.

BLUEBERRY BASIL CORNMEAL MUFFINS

Steps:

• Preheat oven to 400° F. and line a standard muffin pan with liners or spray the insides of the cups with cooking spray. Set aside.
• In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, salt, orange zest and basil.
• In a smaller bowl whisk together the yogurt, milk, honey, egg, oil and vanilla.
• In a small bowl toss the blueberries together with a teaspoon of flour. This will help prevent them from sinking to the bottom of the muffins.
• Pour the wet ingredients in with the dry and stir together with a rubber spatula until nearly combined.
• Add in the blueberries and fold together just until you can no longer see any streaks of flour.
• Evenly distribute the batter into the prepared muffin pan and place it on the middle rack of the oven.
• Bake for 12-16 minutes or until a toothpick inserted into the center of the muffin comes out clean. If the muffins are getting too dark on top, cover them loosely with a piece of foil.
• Cool the muffins on a wire rack for several minutes before serving.

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.

BANANA-BLUEBERRY CORNMEAL MUFFINS

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.

BLUEBERRY CORNMEAL MUFFINS

Steps:

• In large bowl, combine flours, cornmeal, sugar, baking powder, baking soda and salt. In small bowl, combine buttermilk, orange juice, margarine, egg and zest. Add to flour mixture and mix only until moist. Stir in blueberries. Spoon into prepared muffing cups. Bake at 400℉ (200℃) for 20 to 25 minutes, or until wooden pick inserted near center comes out clean.

ZUCCHINI CORNBREAD MUFFINS

Steps:

• Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
• Preheat oven to 400 degrees. Brush a standard 12-cup muffin tin with softened unsalted butter. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt.
• In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Divide batter evenly among muffin cups.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

BLUEBERRY CORNBREAD MUFFINS

Steps:

• Preheat oven to 350F. Lightly grease a muffin pan or line with muffin tins.
• In a small bowl, add flax meal and water. Set aside for 5-10 minutes.
• In a medium bowl, add milk and vinegar; stir. Set aside for 5-10 minutes.
• In a large bowl, add cornmeal, oat flour, baking powder, salt and baking soda. Stir to combine.
• To the bowl with the milk, add flax mixture, applesauce, sugar and vanilla; stir to combine. Slowly pour wet ingredients into the dry ingredients until just mixed. Add blueberries; stir to incorporate.
• Scoop the batter into each muffin cup until each is almost full. I made 9 muffins.
• Bake for 25 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
• Enjoy for breakfast, a snack, or as a side dish. Store in an airtight container in the fridge.

LEMON BASIL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°F Use a little of the butter melted for the recipe to lightly brush the muffin tin. Set aside the remaining butter to cool.
• In a mixing bowl, combine the flour, cornmeal, baking powder, salt, sugars, and nutmeg and toss well. Rinse the blueberries, pick over them, and drain well. Put them in a small bowl and toss them with 1 tablespoon of the flour mixture to coat them.
• In a small bowl, lightly beat the eggs with a fork or a whisk, add the milk, and blend well. Stir in the melted butter and minced basil. Pour the liquid ingredients into the dry ingredients and stir to barely combine. Add the blueberries, folding them in gently, until they are just incorporated into the batter. Do not overmix.
• Spoon the batter evenly into the muffin tins filling them about two-thirds full. Place in the middle of a hot oven and bake for about 20 minutes, until just golden brown, or a tester comes out clean. Cool in the tin for 5 minutes or so, loosen with a metal spatula and cool on baking racks or eat them warm.