Jays Blueberry Corn Muffins Recipes

BLUEBERRY CORN MUFFINS WITH VANILLA BUTTER

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-CORN MUFFINS

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

Steps:

• Preheat oven to 400°F
• Generously grease 12 muffin cups or line with papers.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl.
• Whisk to blend thoroughly.
• In a separate bowl, whisk together milk, eggs, and melted butter.
• Make a well in dry ingredients and pour in egg mixture.
• Blend with a wooden spoon until a moist, lumpy batter is formed.
• Stir in blueberries.
• Spoon into prepared muffin cups and bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
• Cool on a rack for 5 minutes, then transfer to the rack to complete cooling.

BLUEBERRY CORN MUFFINS

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.

ALL-YEAR BLUEBERRY CORN MUFFINS

Steps:

• Preheat oven to 400°F. Line 12-cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist.
• Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve.

BLUEBERRY CORN MUFFINS

Steps:

• Make the streusel by blending all the streusel ingredients with a fork or pastry blender until crumbly and well blended. Refrigerate and use as needed.
• Preheat oven to 375*F. Line 12 muffin cups with paper liners, or coat with melted butter and dust with flour, or spray generously with cooking spray (don't forget the tops of the tins to allow for easy release).
• Whisk the applesauce, sugar, oil, egg, lemon zest,vanilla and orange or lemon extracts together in a large bowl. In another bowl, sift the flour, cornmeal, baking soda and salt. Stir the dry ingredients into the wet, blending just until mixed.
• Fold in the blueberries.
• Divide into the prepared cups and sprinkle with 1/4 cup of the streusel, saving the remainder of the streusel for another time.
• Bake 30 to 35 minutes or until the tops spring back when lightly touched with a finger. Cool for about 5 minutes, then remove from pan.