WHOLE GRAIN BLUEBERRY CORN MUFFINS
These whole grain Blueberry Corn Muffins, lightly sweet with that delicate crunch, use whole wheat flour, buttermilk and fresh blueberries. Perfect with honey drizzled on top!
Provided by Julia Robarts
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees Fahrenheit. Grease the wells of a standard 12-cup muffin pan.
- In a medium bowl, add the corn meal, flour, baking powder, and salt. Whisk to combine and set aside.
- In a separate bowl, add the melted butter and brown sugar and stir until the brown sugar is fully incorporated. Next, whisk in the buttermilk and egg until all are well combined.
- Add this butter mixture to the flour mixture. Stir just until all dry ingredients are moist. Do not overstir.
- Portion the batter into the muffin pan, filling each well about 3/4 full. Bake for 16-20 minutes. Tops will no longer be sticky and will spring back slightly when touched.
- Remove from pan and cool completely before storing in an airtight container.
BLUEBERRY CORN MUFFINS
There tender blueberry corn muffins are bursting with blueberries and flavor. For a different fruity taste, I sometimes substitute chopped apples for the berries. -Genevieve Fairchild, Chester, Iowa
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray and use paper liners; fill two-thirds full with batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 146 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 3g protein.
CORN MUFFINS
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
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 WHOLE-GRAIN CORN MUFFINS
Packed with whole grains, tender and moist, just a bit on the crumbly side, but not overly sweet. From The Baking Sheet, King Arthur's publication. Making these with the white whole wheat flour is best, although you can use whole wheat or even regular flour. When I made these, I sprinkled coarse sugar (or sparkling sugar) on top before baking.
Provided by Marz7215
Categories Breads
Time 40m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F; grease the wells of a muffin tin, or line with paper liners and spry the insides.
- In a large bowl, cream together the butter, sugar and salt until fluffy Beat in the honey and the eggs one at a time, stopping to scrape the sides and bottom of the bowl after each addition.
- In a separate bowl, whisk together the flour, cornmeal and baking powder. Add the dry ingredients to the butter mixture mixtures in thirds, alternating with the milk; mix until batter is smooth. Gently fold the berries.
- Scoop batter by generous half cup into the wells of the prepared pan. Sprinkle the tops with sparkling sugar. Bake for 20 to 25 minutes, until the tops are golden brown and a cake tester inserted in the center comes out clean. Remove the muffins from the oven and cool in the pan for 5 minutes, before removing them from the pan.
Nutrition Facts : Calories 211.2, Fat 9.8, SaturatedFat 5.7, Cholesterol 47.2, Sodium 215.1, Carbohydrate 28.6, Fiber 2.8, Sugar 8.4, Protein 4.4
BLUEBERRY BUTTERMILK CORN MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 12 muffins
Number Of Ingredients 10
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-CORN MUFFINS
Blueberry muffins meet cornbread and live happily ever after.
Provided by Food Network Kitchen
Time 1h30m
Yield 12
Number Of Ingredients 11
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 CORNMEAL MUFFINS
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
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 LEMON CORN MUFFINS
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
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.
BLUEBERRY CORN MUFFINS
Make and share this Blueberry Corn Muffins recipe from Food.com.
Provided by Lorac
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Beat the butter with the sugar in a large bowl until light and fluffy.
- Beat in the eggs, orange juice, and vanilla.
- In another bowl, mix the flour, cornmeal, and baking powder.
- Add the dry ingredients to the wet and stir just until blended, then fold in the in blueberries.
- Lightly grease muffin cups with canola oil.
- Fill the cups about 2/3 full.
- Sprinkle with cinnamon sugarand bake for 20 minutes.
Nutrition Facts : Calories 142.2, Fat 5.9, SaturatedFat 3.4, Cholesterol 37.1, Sodium 90.3, Carbohydrate 21, Fiber 0.6, Sugar 13.3, Protein 1.8
JAY'S BLUEBERRY CORN MUFFINS
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
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
MIXED GRAIN AND BLUEBERRY MUFFINS
These muffins aren't at all like the cakey blueberry muffins from your local coffee shop. They have a nice texture and a wholesome, grainy flavor. Better yet, your child will get lots of fruit in each muffin.
Provided by Martha Rose Shulman
Categories breakfast, brunch, side dish
Time 1h
Yield Twelve muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened.
- Sift together the cornmeal, whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
- In a medium bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well.
- Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 8 grams, TransFat 0 grams
BAKED BLUEBERRY CORNMEAL MUFFINS
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
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 CORN MUFFINS
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
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.
More about "blueberry whole grain corn muffins recipes"
VEGAN BLUEBERRY CORNMEAL MUFFINS - THE CONSCIENTIOUS EATER
From theconscientiouseater.com
BLUEBERRY CORNBREAD MUFFINS (REFINED SUGAR FREE ... - OUR SALTY …
From oursaltykitchen.com
100% WHOLE WHEAT BLUEBERRY MUFFINS | KING ARTHUR BAKING
From kingarthurbaking.com
BLUE CORN-BLUEBERRY MUFFINS RECIPE | MYRECIPES
From myrecipes.com
WHOLE-GRAIN BLUEBERRY MUFFINS RECIPE - SPRY LIVING
From spryliving.com
WHOLE GRAIN BLUEBERRY MUFFINS RECIPE | BETTER TOGETHER BC
From bettertogetherbc.ca
BLUEBERRY CORN MUFFINS - WHISK IT REAL GUD
From whiskitrealgud.com
WHOLE GRAIN BLUEBERRY MUFFINS | THE WHOLE GRAINS COUNCIL
From wholegrainscouncil.org
BLUEBERRY CORN MUFFINS - MOM ON TIMEOUT
From momontimeout.com
CORN AND BLUEBERRY MUFFINS WITH LEMON SUGAR - CORN RECIPES
From ansonmills.com
BLUEBERRY CORN MUFFINS RECIPE - FARM AND DAIRY
From farmanddairy.com
HEARTY LEMON BLUEBERRY CORN MUFFINS - JAMIE GELLER
From jamiegeller.com
SIMPLE VEGAN BLUEBERRY CORN MUFFINS - THE FULL HELPING
From thefullhelping.com
BLUEBERRY WHOLE-GRAIN CORN MUFFINS RECIPE - FOOD.COM
From pinterest.ca
BLUEBERRY WHOLE GRAIN CORN MUFFINS RECIPE - WEBETUTORIAL
From webetutorial.com
BLUEBERRY CORN MUFFINS - MY KITCHEN ADDICTION
From mykitchenaddiction.com
WHOLE-GRAIN BLUEBERRY MUFFINS RECIPE | REAL SIMPLE
From realsimple.com
BLUEBERRY CORN MUFFINS • MUFFINS | OFBATTER&DOUGH
From ofbatteranddough.com
CORNMEAL BLUEBERRY MUFFINS | CANADIAN LIVING
From canadianliving.com
CORNMEAL BLUEBERRY MUFFINS RECIPE - PINCH OF YUM
From pinchofyum.com
BLUEBERRY CORN MUFFINS RECIPE | THE GRACIOUS PANTRY
From thegraciouspantry.com
WEEKLY RECIPE ROUND-UP: BLUEBERRY CORN MUFFINS - CHEF ABBIE …
From chefabbiegellman.com
BLUEBERRY CORNBREAD MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
SPROUTED WHOLE GRAIN BLUEBERRY MUFFINS - NOURISHED KITCHEN
From nourishedkitchen.com
BLUEBERRY CORN MUFFINS RECIPE - COUNTRY LIVING
From countryliving.com
BLUEBERRY CORN MUFFINS RECIPE - CUISINART.COM
From cuisinart.com
SOAKED BLUEBERRY BLUE CORN MUFFINS | BEETS & BONES
From beetsandbones.com
NINE GRAIN BLUEBERRY MUFFINS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
BLUEBERRY CORN MUFFIN RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
WHOLE WHEAT CORNBREAD MUFFIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHOLE GRAIN CORN MUFFINS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BLUEBERRY CORN - THERESCIPES.INFO
From therecipes.info
BLUEBERRY CORNBREAD MUFFINS - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
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 #for-large-groups #breads #number-of-servings
You'll also love