Blueberry Cornmeal Muffins Recipe Recipes Recipes Recipe For Potato

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BLUEBERRY BUTTERMILK CORN MUFFINS



Blueberry Buttermilk Corn Muffins image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h5m

Yield 12 muffins

Number Of Ingredients 10

1 1/3 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour, plus 1 tablespoon
1 1/3 cups yellow cornmeal (about 7 ounces)
3/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon fine salt
1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups frozen blueberries (7 to 8 ounces; do not thaw)

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.

BLUEBERRY CORNMEAL MUFFINS



Blueberry Cornmeal Muffins image

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

1 ¼ cups all-purpose flour
½ cup cornmeal
½ cup brown sugar
½ teaspoon salt
1 tablespoon baking powder
1 cup milk
½ cup butter, melted
1 egg, beaten
1 cup frozen blueberries

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

BLUEBERRY-CORN MUFFINS



Blueberry-Corn Muffins image

Blueberry muffins meet cornbread and live happily ever after.

Provided by Food Network Kitchen

Time 1h30m

Yield 12

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/2 cup sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon fine salt
1 large egg
1 large egg yolk
1 1/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
3/4 cup blueberries

Steps:

  • Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
  • Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth.
  • Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar.
  • Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.

BLUEBERRY-ORANGE CORNMEAL MUFFINS



Blueberry-Orange Cornmeal Muffins image

Combine blueberries with nutty cornmeal, then add a sunny burst of orange for wholesome treats that are perfect for breakfast or as a snack. Tangy, creamy low-fat yogurt provides moisture and helps leaven and tenderize these egg-free muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 12

Number Of Ingredients 11

1 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
1 cup fine yellow cornmeal
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup low-fat plain yogurt
3 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
2 teaspoons finely grated orange zest, plus 2 teaspoons orange juice
1 1/4 cups blueberries (7 ounces)
1/3 cup confectioners' sugar

Steps:

  • Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together 1 cup flour, cornmeal, granulated sugar, baking powder, and salt. In a small bowl, whisk together yogurt, butter, vanilla, and orange zest. Add to flour mixture, stirring until combined (do not overmix).
  • In a medium bowl, toss blueberries with 1 tablespoon flour to coat, then fold into batter. Divide batter among muffin cups. Bake until puffed and set, about 20 minutes, rotating pan halfway through. Let muffins cool in pan on a wire rack.
  • Stir together orange juice and confectioners' sugar. Drizzle over muffins and let glaze set, about 10 minutes, before serving. Muffins can be stored in an airtight container at room temperature up to 2 days.

Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 1 g, Protein 3 g, SaturatedFat 2 g

BERRY CORNMEAL MUFFINS



Berry Cornmeal Muffins image

Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.

Provided by Shelley Albeluhn

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 cup all-purpose flour
¾ cup cornmeal
½ cup white sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
2 cups chopped fresh strawberries
1 (8 ounce) container naturally flavored strawberry yogurt
¼ cup butter, melted
1 egg, lightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
  • In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
  • Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 161 calories, Carbohydrate 27.3 g, Cholesterol 26.1 mg, Fat 4.6 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 170.7 mg, Sugar 11.2 g

BANANA-BLUEBERRY CORNMEAL MUFFINS



Banana-Blueberry Cornmeal Muffins image

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

Vegetable-oil cooking spray
1/2 cup yellow cornmeal, preferably stone ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 teaspoons all-purpose flour
1 1/2 cups mashed ripe bananas (from 3 large bananas)
1/2 cup low-fat buttermilk
1 tablespoon brown-rice syrup or honey
1 tablespoon fresh lemon juice
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 1/2 teaspoons sanding sugar or granulated sugar

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 CORNMEAL MUFFINS



Blueberry Cornmeal Muffins image

Get the kids to help make these for Dad. Who would not want to wake up to these warm muffins. You can replace the blueberries with any other of your favorite Europe's Best frozen berries.

Provided by Chef mariajane

Categories     Quick Breads

Time 20m

Yield 12 muffins

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup Carnation Evaporated Milk (regular, 2%, or fat-free)
3/4 cup granulated sugar
1/3 cup butter, melted
1 egg
1 cup europe's best woodland blueberries, frozen
1/4 cup coarse sugar

Steps:

  • Preheat oven to 400°F Grease a 12 cup muffin pan or line with paper liners.
  • Combine flour, cornmeal, baking powder and salt in a large bowl. Add next 4 ingredients. Stir just until combined. Add frozen blueberries. Stir lightly until blueberries are combinedd in batter. Spoon batter into prepapred muffin pan and sprinkle with coarse sugar.
  • Bake in preheated oven 18-20 minutes or until a toothpick inserted in center comes out clean.

Nutrition Facts : Calories 235.6, Fat 7.6, SaturatedFat 4.4, Cholesterol 37.3, Sodium 256, Carbohydrate 38.6, Fiber 1.4, Sugar 18, Protein 4.3

BLUEBERRY-CORNMEAL MUFFINS



Blueberry-Cornmeal Muffins image

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

1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons finely grated orange zest
1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops
2 large eggs, separated
2 tablespoons unsalted butter, melted
1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed
2 1/2 teaspoons coarse sanding sugar (optional)
Nonstick cooking spray

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

BAKED BLUEBERRY CORNMEAL MUFFINS



Baked Blueberry Cornmeal Muffins image

When I bring treats to share with the staff at my school, I try to keep most of the goodies healthy. These moist muffins definitely are, and the cornmeal adds an interesting texture. -Elizabeth Bergeron, Denver, Colorado

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup plus 1-1/2 teaspoons sugar, divided
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup fat-free milk
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries

Steps:

  • In a small bowl, combine the cornmeal, flours, 1/2 cup sugar, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased muffin cups three-fourths full; sprinkle with remaining sugar. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 251mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

OATMEAL BLUEBERRY MUFFINS



Oatmeal Blueberry Muffins image

These have a great texture, and stay moist and tender for days - if they last that long at your house!

Provided by Sue Snow

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil
1 cup blueberries, rinsed and drained

Steps:

  • Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
  • Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g

JAY'S BLUEBERRY CORN MUFFINS



Jay's Blueberry Corn Muffins image

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

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
1 cup buttermilk
6 tablespoons unsalted butter, melted
1 egg, beaten
1 ½ cups fresh blueberries

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

DELICIOUS GLUTEN-FREE BLUEBERRY CORN MUFFINS



Delicious Gluten-Free Blueberry Corn Muffins image

After I was diagnosed with a gluten sensitivity, I played around with various recipes so that I could not only eat food that worked with my system, but also enjoy it. I love this blueberry muffin almost as much as the original, all-purpose flour version, and the rest of my family can enjoy it too without feeling like it's a sacrifice. I generally use brown rice flour, but white rice flour may yield a fluffier muffin. I personally like the texture the cornmeal adds, but for a more traditional muffin, feel free to do all rice flour (maybe half brown, half white).

Provided by jstorment

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 13

1 ¼ cups milk
1 tablespoon vinegar
¾ cup white sugar
½ cup butter, softened
2 eggs
1 egg yolk
1 tablespoon freshly grated lemon zest
1 ½ cups rice flour
1 cup cornmeal
4 teaspoons baking powder
½ teaspoon salt
1 cup blueberries
1 tablespoon raw sugar, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  • Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
  • Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
  • Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 42 g, Cholesterol 70.4 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 5.7 g, Sodium 338 mg, Sugar 16.2 g

BLUEBERRY CORNMEAL MUFFINS



Blueberry Cornmeal Muffins image

When our daughter Lisa was growing up, she was always eager to help me cook, especially sweets! When her father came in for a late brunch after working hard in the fields, she loved to have these made-from-scratch muffins waiting for him.

Provided by Taste of Home

Time 40m

Yield about 1 dozen.

Number Of Ingredients 9

1-1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1 cup milk
1/4 cup vegetable oil
2 large egg whites

Steps:

  • In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Add blueberries. Stir in milk and oil just until mixed. In a bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done.

Nutrition Facts :

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From myberkeleykitchen.com


BLUEBERRY CORNMEAL MUFFINS - VALERIE'S KITCHEN
2017-05-20 Preheat oven to 375 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray. In large bowl beat the eggs with an electric hand mixer. Add the sugar and beat for a minute or two until completely combined. Pour in the oil and melted butter, with beaters running, and then add the vanilla.
From fromvalerieskitchen.com


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