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
DELICIOUS GLUTEN-FREE BLUEBERRY CORN MUFFINS
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
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
GLUTEN-FREE BLUEBERRY CORN MUFFINS
Provided by Susan Baldassano
Categories Breakfast Brunch Bake Picnic Kid-Friendly Wheat/Gluten-Free Mother's Day Blueberry Cornmeal Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 16
Steps:
- Position rack in lower third of oven and preheat to 400°F. Butter muffin pan and lightly dust with tapioca flour, knocking out excess.
- In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
- In medium bowl, whisk together butter, milk, maple syrup, and eggs.
- Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
- Divide batter among muffin cups, filling each cup 3/4 full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes. Let cool in pan 5 minutes, then turn out onto wire rack.
BLUEBERRY-ORANGE CORNMEAL MUFFINS
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
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
SUGAR-FREE BLUEBERRY MUFFINS
I adapted this recipe from "Mad About Muffins" to make it sugar-free. My family and I thought they turned out very good - my "growing" teenage brother ate about 8 of the 12 muffins in one sitting!
Provided by Tinkerbell_16
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F.
- In large bowl, cream together butter and honey until mixture is creamy and smooth.
- Beat in the egg.
- Add the vanilla extract, baking powder and salt.
- Sift and whisk together whole wheat pastry flour and all-purpose white flour.
- Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand.
- Stir in blueberries.
- Fill greased muffin tins with muffin mixture.
- Bake 25-30 minutes until lightly browned.
- Makes 1 dozen muffins.
Nutrition Facts : Calories 210.7, Fat 6.9, SaturatedFat 4.1, Cholesterol 32.2, Sodium 171.9, Carbohydrate 35.9, Fiber 2.2, Sugar 19.3, Protein 3.5
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
SUGAR FREE BLUEBERRY CORNMEAL MUFFINS
Make and share this Sugar Free Blueberry Cornmeal Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 35m
Yield 18 muffins., 18 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees.
- Coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray.
- In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly.
- Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended.
- Gently stir in 1 1/2 cups of the blueberries.
- Spoon batter into prepared muffin tin cups, dividing equally.
- Top each muffin with a few of the remaining blueberries.
- Bake about 20 minutes or until pick inserted into centers comes out clean.
- Cool on rack.
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