BLUE CORN BLUEBERRY MUFFINS
Make and share this Blue Corn Blueberry Muffins recipe from Food.com.
Provided by Chef Rangel
Categories Breads
Time 24m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preaheat oven to 400°F And grease a 12-cup muffin tin.
- In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar.
- In a small bowl, whisk together egg, egg white, vegetable oil and buttermilk. Pour into flour mixture and mix until almost combined.
- Add the blueberries and stir to distribute.
- Evenly divide the batter into the prepared muffin tin.
- Bake for 14-16 minutes or until a toothpick comes out clean and the muffin springs back when gently pressed.
- Cool completely on a wire rack.
Nutrition Facts : Calories 125.5, Fat 2, SaturatedFat 0.4, Cholesterol 18.2, Sodium 211.2, Carbohydrate 23.5, Fiber 1.6, Sugar 7, Protein 3.6
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raja nomi
[email protected]I'm not a big fan of muffins, but these were actually really good. I'll definitely be making them again.
Sadaqat Khan
[email protected]These muffins are so good! I can't believe they're gluten-free.
Moududshah Moudud
[email protected]I've been making these muffins for years and they're always a hit. They're the perfect muffins for any occasion.
KoFGAMINGS KoFGAMINGS
[email protected]These muffins are a bit too crumbly for my taste.
Masuda Nurova
[email protected]I love the unique flavor of these muffins. They're a great way to use up leftover blueberries.
Witness Tesha
[email protected]These muffins are perfect for a quick and easy breakfast or snack.
MD:SABBBIR B
[email protected]I'm allergic to blueberries, so I used raspberries instead. The muffins were still delicious.
Sebastian Georger
[email protected]I followed the recipe exactly, but my muffins didn't turn out. I'm not sure what went wrong.
Tablet
[email protected]These muffins were a little dry for my taste.
Hriday Roy
[email protected]I added a streusel topping to these muffins and they were amazing!
Derwyn Jones
[email protected]I didn't have any blue cornmeal, so I used regular cornmeal instead. The muffins were still delicious.
Aliya's food World
[email protected]I found the recipe a little confusing to follow, but the muffins still turned out well.
Atik Hasan
[email protected]These muffins were a little too sweet for my taste, but my husband loved them.
Joshua Simple
[email protected]I'm not a baker, but these muffins turned out great! My kids loved them.
Ashley Figueroa
[email protected]Delicious!
mehran gani
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can use fresh or frozen blueberries.
Albertho Kambongi
[email protected]I was a little hesitant to try these muffins because I'm not a big fan of blue cornmeal, but I was pleasantly surprised. The muffins were light and fluffy, and the blueberries added a nice sweetness.
Barila Gujrat
[email protected]I've made these muffins several times now and they always turn out perfect. They're moist and fluffy, with a delicious blueberry flavor.
Nehal Junaid
[email protected]These muffins were a hit with my family! The blue cornmeal and blueberries gave them a unique flavor that everyone loved.