Blueberry Cornmeal Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLUEBERRY CORNBREAD MUFFINS



Blueberry Cornbread Muffins image

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

¾ cup milk
1 tablespoon lemon juice (see note)
1½ cups all purpose flour, spooned into measuring cup and leveled-off
½ cup yellow cornmeal
¾ cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup blueberries (see note)
2 large eggs
1½ teaspoons vanilla extract
Zest of 1 lemon (about 1½ teaspoons)
1 stick unsalted butter, melted

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



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

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 LEMON CORN MUFFINS



Blueberry Lemon Corn Muffins image

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

paper muffin cup liners
1/2 stick (1/4 cup) unsalted butter
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
1/2 cup plus 1 tablespoon sugar
1 tablespoon freshly grated lemon zest
1/2 cup whole milk
2 large egg yolks
1/2 cup blueberries

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.

CORNMEAL AND BUCKWHEAT BLUEBERRY MUFFINS



Cornmeal and Buckwheat Blueberry Muffins image

They are the antithesis of the cakey blueberry muffins you find in coffee shops. The berry quotient is generous here. If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).

Provided by Martha Rose Shulman

Categories     breakfast, brunch

Time 40m

Yield 12 muffins (1/3 cup tins) or 18 mini muffins

Number Of Ingredients 11

65 grams whole- wheat flour (1/2 cup, approximately)
125 grams buckwheat flour (1 cup, approximately)
4 grams salt (rounded 1/2 teaspoon)
15 grams baking powder (1 tablespoon)
2 grams baking soda (1/2 teaspoon)
85 grams cornmeal (1/2 cup, approximately)
2 eggs
360 grams buttermilk (1 1/2 cups) or kefir
75 grams mild honey, such as clover (3 tablespoons)
50 grams canola or grape seed oil (1/4 cup)
250 grams blueberries, or a mix of blueberries and blackberries (1 3/4 cups, approximately)

Steps:

  • Preheat oven to 375 degrees. Oil or butter muffin tins. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.
  • In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in berries.
  • Using a spoon, measuring cup or ice cream scoop, fill muffin cups to the top. Bake 25 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don't release easily, allow to cool in tins, then remove from tins.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 7 grams, TransFat 0 grams

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

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 CORN MUFFINS



Blueberry Corn Muffins image

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

1 cup flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups blueberries
1 egg
1/2 cup buttermilk
1/2 cup butter or 1/2 cup margarine, melted

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

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

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

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 :

BLUEBERRY CORN MUFFINS



Blueberry Corn Muffins image

Categories     Bread     Side     Bake     Quick & Easy     Blueberry     Cornmeal     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 10

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled
1 large egg
1/3 cup honey
1/3 cup sugar
3/4 cup milk
2 cups picked over blueberries

Steps:

  • In a bowl whisk together the flour, the cornmeal, the baking powder, and the salt. In a small bowl whisk together the butter, the egg, the honey, the sugar, and the milk, stir the butter mixture into the flour mixture, stirring until the batter is just combined, and fold in the blueberries. Divide the batter among 12 buttered 1/2-cup muffin tins, bake the muffins in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are golden and a tester comes out clean, and turn them out onto a rack.

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

More about "blueberry cornmeal muffins recipes"

CARNATION® | BLUEBERRY CORNMEAL MUFFINS
carnation-blueberry-cornmeal-muffins image
2 : 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 combined in batter. Spoon batter into prepared muffin pan …
From carnationmilk.ca
See details


BLUEBERRY BASIL CORNMEAL MUFFINS - RECIPE RUNNER
blueberry-basil-cornmeal-muffins-recipe-runner image
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 …
From reciperunner.com
See details


BLUEBERRY CORNBREAD MUFFINS - JOYOFBAKING.COM *VIDEO …
blueberry-cornbread-muffins-joyofbakingcom-video image
Blueberry Cornbread Muffins : Preheat oven to 400 degrees F (200 degrees C). Place oven rack in center of oven. Butter, or spray with a non stick cooking spray, 12 muffin cups. Can also line the muffin cups with paper liners. In a large …
From joyofbaking.com
See details


BLUEBERRY-CORNMEAL MUFFINS | WILLIAMS SONOMA
blueberry-cornmeal-muffins-williams-sonoma image
2019-07-23 Preheat an oven to 400°F. Butter 12 standard muffin cups or line them with paper liners. In a bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, nutmeg and brown sugar. Set aside. To make the batter by …
From williams-sonoma.com
See details


CORNMEAL BLUEBERRY MUFFINS | CANADIAN LIVING
cornmeal-blueberry-muffins-canadian-living image
2011-10-12 Method. In bowl, rub sugar with lemon zest; whisk in cornmeal, all-purpose and whole wheat flours, baking powder and salt. In small bowl, coat blueberries with 1 tbsp of the flour mixture; set aside. In large bowl, whisk …
From canadianliving.com
See details


BLUEBERRY CORNMEAL MUFFINS - BURNBRAE FARMS
blueberry-cornmeal-muffins-burnbrae-farms image
In large bowl, mix flour, sugar, cornmeal, baking powder, baking soda and salt. In another bowl, mix buttermilk, liquid eggs, oil and lemon rind; stir into dry ingredients just until moistened. Fold in blueberries. Spoon into greased large …
From burnbraefarms.com
See details


BLUEBERRY CORNMEAL MUFFINS RECIPE | LAND O’LAKES
STEP 1. Heat oven to 400°F. Line 12-cup muffin pan with paper baking cups or grease bottoms of cups. Set aside. STEP 2. Combine buttermilk, 1/2 cup sugar, melted butter and eggs in …
From landolakes.com
4/5 (5)
Calories 170 per serving
Servings 12
  • Heat oven to 400°F. Line 12-cup muffin pan with paper baking cups or grease bottoms of cups. Set aside.
  • Combine buttermilk, 1/2 cup sugar, melted butter and eggs in bowl; beat at medium speed until well blended. Stir in all remaining ingredients except blueberries and additional sugar until flour is just moistened. Gently stir in blueberries.
  • Spoon batter evenly into prepared muffin cups. (Muffin cups will be full.) Sprinkle with sugar. Bake 18-22 minutes or until golden brown. Cool in pan 5 minutes; remove from pan. Serve warm.
See details


CORNMEAL MUFFINS WITH CORN - THERESCIPES.INFO
Southwestern cornmeal muffins - Mayo Clinic new www.mayoclinic.org. Aug 10, 20211 1/4 cups stone-ground cornmeal; 1 cup fresh or cream-style corn; 1/2 green bell pepper, chopped; …
From therecipes.info
See details


BLACKBERRY CORNMEAL MUFFINS | MINIMALIST BAKER RECIPES
2015-08-08 Instructions. Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with 10 paper liners, or lightly grease 10 tins and coat with flour (use fewer/more cupcake …
From minimalistbaker.com
See details


LEMON BLUEBERRY CORNMEAL MUFFINS - SPICY SOUTHERN …
2018-05-12 Set aside. In a large bowl, whisk together oil, sugar, lemon zest, vanilla, and eggs for about 2 minutes. Whisk in the buttermilk mixture. Stir in the flour mixture with a wooden …
From spicysouthernkitchen.com
See details


BLUEBERRY CORNMEAL MUFFINS | NIGELLA'S RECIPES | NIGELLA LAWSON
Blueberry Cornmeal Muffins. by Nigella. Featured in KITCHEN. Unfortunately this recipe is not currently online. You can find it in…. KITCHEN. 2010. Buy Now.
From nigella.com
See details


BLUEBERRY CORNMEAL MUFFINS - 365 DAYS OF BAKING AND MORE
Instructions. Prepare a 12-cup muffin tray by coating it generously with butter. Preheat oven to 350 degrees F. In a medium bowl, mix together corn meal, flour, sugar, baking powder and …
From 365daysofbakingandmore.com
See details


BLUEBERRY CORNBREAD MUFFINS - OUR SALTY KITCHEN
2020-03-18 How to Make Blueberry Cornbread Muffins. These blueberry cornbread muffins are made with healthy pantry staples like cornmeal, honey, nut milk and olive oil. They’re just …
From oursaltykitchen.com
See details


BLUEBERRY CORNMEAL MUFFINS - COOK WITH RENU
2022-03-22 Next, I have added Blueberry and lemon. Blueberry adds a nice moist texture to the muffins. The blueberry burst while baking and it creates little juice pockets. The result is …
From cookwithrenu.com
See details


GLUTEN FREE BLUEBERRY CORNMEAL MUFFINS - FROM SCRATCH FAST
2021-05-06 Preheat the oven to 350˚F (175˚C). Line 12 muffin cups with paper liners. In a small bowl, whisk together the almond flour, cornmeal, baking powder and salt. Use your fingers to …
From fromscratchfast.com
See details


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 …
From fromvalerieskitchen.com
See details


BLUEBERRY CORNBREAD MUFFINS - DAMN DELICIOUS
2012-10-15 2 large eggs. 1 cup blueberries. DIRECTIONS: Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, …
From damndelicious.net
See details


BLUEBERRY MUFFINS WITH CORNMEAL STREUSEL - SON SHINE KITCHEN
2021-07-14 Gently top each muffin with about 1-2 tbsp of the cornmeal streusel. Bake the blueberry muffins for about 18-20 minutes, until the streusel is browned and a toothpick …
From sonshinekitchen.com
See details


VEGAN BLUEBERRY CORNMEAL MUFFINS - THE CONSCIENTIOUS EATER
2021-09-28 Instructions. Preheat your oven to 350F/175C and grease a muffin tray with cooking spray and set it aside. In a large mixing bowl, make your flax eggs by whisking together 2 …
From theconscientiouseater.com
See details


BLUEBERRY CORNMEAL SOURDOUGH MUFFINS - KAREN'S KITCHEN STORIES
2016-04-25 Whisk together the flour, cornmeal, salt, baking soda, and cinnamon in a medium bowl. In another bowl, combine the starter, milk, egg, oil, and syrup. Add the wet ingredients to …
From karenskitchenstories.com
See details


BLUEBERRY CORNMEAL MUFFINS - YUM & YUMMER
Live. •. If I was allowed to eat only one type of muffin for the rest of my life, it would be these classic blueberry cornmeal muffins. Subtly sweet, light and lemony, bursting with blueberry …
From yumyummer.com
See details


WILD BLUEBERRY CORNMEAL MUFFINS | PEI WILD BLUEBERRIES
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. …
From peiwildblueberries.com
See details


BLUEBERRY CORNMEAL MUFFINS - THE CLEVER CARROT
2020-06-09 Gently fold in the blueberries. Spoon the batter into your muffin cups, about 3/4 full. You should be able to get 12-14 muffins. Bake for 15-20 minutes, or when a toothpick comes …
From theclevercarrot.com
See details


BLUEBERRY CORNMEAL MUFFINS RECIPE - RECIPELAND.COM
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 …
From recipeland.com
See details


CORNMEAL BLUEBERRY MUFFINS RECIPE - PINCH OF YUM
2011-06-13 Make the streusel topping by combining the last four ingredients. Toss with a fork until they come together into pea size chunks. Put aside. Whisk the cornmeal, flour, the baking …
From pinchofyum.com
See details


BEST LEMON CORNMEAL BLUEBERRY MUFFINS RECIPES | FOOD NETWORK …
2009-10-30 In a medium bowl, sift together the flour, baking soda, baking powder and salt. Stir in the cornmeal. Step 3. In another bowl combine the wet ingredients and whisk until blended. …
From foodnetwork.ca
See details


BLUEBERRY CORNMEAL MUFFINS - CLEAN AND SCENTSIBLE
2018-08-16 Preheat oven to 375 F. Spray muffin tin with cooking spray or add paper liners. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Set aside. In …
From cleanandscentsible.com
See details


BLUEBERRY CORNBREAD MUFFINS - BAKING SENSE®
2022-03-17 Instructions. Preheat the oven to 375°F. Butter and flour a 12-cup muffin tin or line with. paper liners. In a large bowl combine the corn meal, flour, baking powder, salt and …
From baking-sense.com
See details


BLUEBERRY CORNMEAL MUFFINS - MYBERKELEYKITCHEN.COM
2020-04-22 Preheat oven to 400 degrees. Add sugar into a small bowl. Using a microplane, zest lemon into sugar. Mix sugar and lemon together with your hands until fragrant and well …
From myberkeleykitchen.com
See details


BLUEBERRY CORN MUFFINS - MOM ON TIMEOUT
2020-09-26 Whisk together the flour, cornmeal, baking powder, baking soda, and salt and set aside. In a separate bowl, beat together the eggs, buttermilk, cooled butter, and sugar. Stir in …
From momontimeout.com
See details


BLUEBERRY CORN MUFFINS RECIPE | EATINGWELL
Step 2. Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, cinnamon and salt in a large bowl. Add blueberries and toss to coat. Step 3. Whisk egg in a medium bowl. Add …
From eatingwell.com
See details


BLUEBERRY-ORANGE CORNMEAL MUFFINS - BIGOVEN
INSTRUCTIONS. 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 …
From bigoven.com
See details


BLUEBERRY CORNMEAL MUFFINS - DREWLIGHTFUL
2021-08-30 In a bowl, mash the bananas until smooth. It's okay if there are a few clumps in there. Add the coconut sugar, egg and wet ingredients. Mix until combined and then fold in the …
From drewlightful.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #breads     #muffins     #quick-breads

Top Asked Questions

What is the best recipe for blueberry muffins?
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.
What is a cornmeal Blueberry Muffin?
These cornmeal blueberry muffins are traditional blueberry muffins with an added texture of cornmeal. Topped with streusel and glaze. Preheat oven to 425.
How do you make moist muffins with cornmeal?
These moist muffins definitely are, and the cornmeal adds an interesting texture. —Elizabeth Bergeron, Denver, Colorado 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.
How to bake blueberries in the oven?
Instructions Preheat the oven to 350°F degrees. Combine the milk and lemon juice. 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. In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest.

Related Search