Blueberry Ginger Corn Muffins Recipes

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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.

CORN MUFFINS



Corn Muffins image

Call on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal.

Provided by EatingWell Test Kitchen

Categories     Vegetarian Thanksgiving Recipes

Time 25m

Number Of Ingredients 9

Nonstick cooking spray
1 cup flour
¾ cup cornmeal
¼ cup sugar (see Tip)
2 ½ teaspoons baking powder
¾ teaspoon salt
2 eggs, beaten
1 cup fat-free milk
¼ cup vegetable oil or melted butter

Steps:

  • Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt; set aside.
  • In a small bowl, combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each cup two-thirds full. Bake about 15 minutes or until lightly browned and a toothpick inserted near centers comes out clean. Serve warm.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 19.3 g, Cholesterol 31.4 mg, Fat 5.7 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 244.3 mg, Sugar 5.3 g

BLUEBERRY CORN MUFFINS WITH VANILLA BUTTER



Blueberry Corn Muffins with Vanilla Butter image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 25m

Yield 24 mini muffins

Number Of Ingredients 15

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup buttermilk
1/2 cup milk
1/2 teaspoon baking soda
1 whole egg
1/2 teaspoon vanilla extract
1/4 cup shortening, melted
8 ounces dried blueberries
1 stick butter, softened
2 tablespoons sugar
1 whole vanilla bean

Steps:

  • Preheat the oven to 400 degrees F.
  • For the muffins: Combine the cornmeal, flour, baking powder and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, baking soda, egg and vanilla. Slowly incorporate the buttermilk mixture into the dry ingredients and stir to combine. Add the melted shortening, stirring constantly. Stir in the dried blueberries (you can use a little more or a little fewer if you'd like).
  • Pour into a greased mini-muffin pan, trying to make sure the blueberries stay evenly distributed. Bake until golden brown, 10 minutes or so.
  • For the vanilla butter: Combine the softened butter, sugar and the caviar from the vanilla bean. Stir until totally combined, and then spread into a ramekin and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)

BLUEBERRY-GINGER CORN MUFFINS



Blueberry-Ginger Corn Muffins image

Love ginger. Love the combination of cornmeal and blueberries. Now I can have all three. This lighter version comes out to 2 points per serving. They are smallish by most standards but perfectly sized for WW folk.

Provided by justcallmetoni

Categories     Quick Breads

Time 20m

Yield 12 serving(s)

Number Of Ingredients 14

3/4 cup flour
1/4 cup whole wheat flour
3/4 cup cornmeal
1/4 cup sugar
1/4 cup Splenda granular
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup skim milk
2 teaspoons canola oil
5 tablespoons unsweetened applesauce
1 large egg, slightly beaten
1 cup frozen blueberries (frozen are slightly better as they don't burst and bleed during baking) or 1 cup fresh blueberries (frozen are slightly better as they don't burst and bleed during baking)
3 tablespoons crystallized ginger, finely diced
cooking spray

Steps:

  • Preheat oven to 425 degrees. Treat 12 muffin tins with a light coating of cooking spray.
  • Combine dry ingredients (flour through salt) in a large bowl. Mix to insure a good blend.
  • Mix wet ingredients (milk through egg) together in separate bowl.
  • Pour the wet ingredients into the flour mix until just blended. Fold berries and ginger into the muffin batter.
  • Place heaping tablespoons of batter into the ttreated muffin tin. About 1/3 cup batter per mufin.
  • Bake 12-15 minutes until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 116, Fat 1.6, SaturatedFat 0.3, Cholesterol 15.7, Sodium 124.2, Carbohydrate 23.5, Fiber 1.5, Sugar 8.6, Protein 2.8

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

CORN MUFFINS WITH BLUEBERRIES



Corn Muffins with Blueberries image

Sweet blueberries really jazz up an ordinary box of corn muffin mix. They're perfect for on-the-go snacking or as an addition to any summer potluck.-Diane Hixon, Niceville, Florida

Provided by Taste of Home

Time 25m

Yield 8 muffins.

Number Of Ingredients 5

1 package (8-1/2 ounces) corn bread/muffin mix
1 tablespoon brown sugar
1 egg, lightly beaten
1/3 cup milk
1/2 cup fresh or frozen blueberries

Steps:

  • In a large bowl, combine the muffin mix and brown sugar. Combine the egg and milk; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners. Fill half full with batter. Bake at 400° for 12-15 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 146 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 264mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY CORN MUFFINS



Blueberry Corn Muffins image

Bake a batch of these moist and delicious treats when guests are expected for brunch. A cup of cornmeal in the batter adds just the right amount of texture. You can also substitute frozen blueberries for fresh.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 6 large muffins

Number Of Ingredients 9

1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
3/4 cup sugar plus 2 tablespoons for sprinkling
3 tablespoons honey
2 large eggs
3 cups all-purpose flour
1 cup yellow cornmeal
3 1/2 teaspoons baking powder
1/2 cup milk
1 cup blueberries

Steps:

  • Heat oven to 375 degrees. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims).
  • Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
  • Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among molds (do not pack too firmly; each will take about 1 cup). Brush tops with cold water; sprinkle 1 teaspoon sugar over each.
  • Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Tie kitchen twine around muffins to hold parchment. Serve at once.

Nutrition Facts : Calories 750 g, Cholesterol 161 g, Fat 37 g, Fiber 2 g, Protein 11 g, Sodium 329 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 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.

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