Tag: muffins

Blueberry Corn Muffins

Print Recipe

Blueberry Cornbread Muffins

Servings: 12 Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 Minutes
Prep Time15 minutes
Cook Time30 minutes
Course: Breads, Muffins & Quickbreads, Breakfast, Dessert
Cuisine: American
Keyword: breakfast, muffins
Servings: 12 muffins
Calories: 228kcal

Ingredients

  • 3/4 cup milk
  • 1 tablespoon lemon juice see note
  • 1-1/2 cups all purpose flour spooned into measuring cup and leveled-off
  • 1/2 cup yellow cornmeal
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup blueberries see note
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • Zest of 1 lemon about 1-1/2 teaspoons
  • 1 stick unsalted butter melted

Instructions

  • Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don’t skip the liners or the blueberries will stick to the pan).
  • Combine the milk and lemon juice. Let sit for 10 minutes.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  • Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
  • In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
  • Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
  • Notes:Be sure to zest the lemon before juicing it. Don’t be tempted to increase the blueberries: one cup is just the right amount — if you jam-pack the muffins with berries, they’ll be too tart and wet.
  • Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Notes

Cornbread makes a perfect backdrop for blueberries, which burst as they bake, creating little pockets of juice that keep the muffins tender.

Blueberry Muffins

Print Recipe

Best of the Best Blueberry Muffins

“Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!” — from AllRecipes.com
Course: Breads, Muffins & Quickbreads, Breakfast
Cuisine: American
Keyword: baking, fruit, muffins

Ingredients

  • 1/2 cup unsalted butter
  • 1 1/4 cups white sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups all-purpose flour divided
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1 pint fresh blueberries – rinsed drained and patted dry
  • 2 tablespoons white sugar

Instructions

  • Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  • In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  • Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Notes

Prep
15 m
Cook
30 m
Ready In
45 m
Recipe By:AUNTLYNNIE