ALL-YEAR BLUEBERRY CORN MUFFINS
Provided by Louise B. Finley
Categories Bread Breakfast Brunch Bake Kid-Friendly Blueberry Corn Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 10
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.
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Chikh Khlifa
[email protected]These muffins are a great way to use up leftover cornmeal. They're also a great way to get your kids to eat more fruit.
XMART 1
[email protected]I've made these muffins several times and they're always a hit. They're the perfect grab-and-go breakfast or snack.
Bright Asare
[email protected]These muffins are so moist and fluffy, they practically melt in your mouth.
Dinesh 1234
[email protected]I made these muffins for a bake sale and they sold out in minutes! Everyone loved them.
Shangar
[email protected]These muffins are the perfect addition to any brunch menu. They're sure to be a hit with your guests.
Rahmat Darman
[email protected]I love the crispy edges of these muffins. They're so good!
Mussa Bilal
[email protected]These muffins are a great way to start the day. They're so light and fluffy, and the blueberries add a nice sweetness.
None Yabusiness
[email protected]I'm not a big fan of blueberries, but I really enjoyed these muffins. The cornmeal flavor is really nice.
Babby Dazz
[email protected]These muffins are so delicious! I love the way the blueberries burst in my mouth.
Mike G
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and fluffy as the regular muffins.
Lindokuhle Mncwango
[email protected]These muffins are the perfect size for a quick breakfast or snack. I love that they're not too big, so I can enjoy one without feeling guilty.
Demetrick Bonier
[email protected]I love that these muffins are made with whole wheat flour. It makes them a healthier option.
Kaylee Clemmons
[email protected]These muffins are so easy to make, even for a beginner baker. I'm definitely going to be making them again.
heather lacourse
[email protected]I'm not usually a fan of corn muffins, but these were really good. The blueberries add a nice sweetness and the cornmeal gives them a great texture.
bloody mess (qsfemiss)
[email protected]I made these muffins with my kids and they had a lot of fun helping me. It's a great recipe for a family activity.
Saleha Shaikh
[email protected]These muffins are a great way to use up leftover blueberries. I always have a few bags in my freezer, so it's nice to have a recipe that I can use them in.
Willisha Moorehead
[email protected]I love the combination of blueberries and cornmeal in these muffins. They're so flavorful and moist.
Mafe Vlog
[email protected]These muffins are so good! I made them for a brunch party and they were a huge hit. Everyone loved them.
Eli Seagraves
[email protected]I've tried this recipe several times and it never disappoints. The muffins are always moist and fluffy, with just the right amount of sweetness. My family loves them!
Bangladeshi Mom Khulna
[email protected]These blueberry corn muffins are a delicious and easy-to-make treat that are perfect for any occasion. I love that they can be made with fresh or frozen blueberries, so I can enjoy them all year round.