Whole Grain Blueberry Corn Muffins Recipes

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

BLUEBERRY CORNMEAL MUFFINS

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.

BLUEBERRY WHOLE-GRAIN CORN MUFFINS

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.

BLUEBERRY BUTTERMILK CORN MUFFINS

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

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 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.

WHOLE GRAIN BLUEBERRY-FUL MUFFINS

Steps:

• Mix dry ingredients in a large bowl.
• Make a well in the center of the mix and add wet ingredients.
• Mix just until combined, then fold in berries.
• Bake 18-20 minutes at 400.

BAKED BLUEBERRY CORNMEAL MUFFINS

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.

BLUEBERRY CORN MUFFINS

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.