Blueberry Corn Muffins

Blueberry Corn Muffins might be a good recipe to expand your bread recipe box. For 32 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 209 calories, 4g of protein, and 9g of fat each. It is an inexpensive recipe for fans of Southern food. If you have baking powder, ground cornmeal, blueberries, and a few other ingredients on hand, you can make it. Many people made this recipe, and 5093 would say it hit the spot. It is brought to you by Two Peas and Their Pod. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 25 minutes. With a spoonacular score of 32%, this dish is not so super. Similar recipes are Blueberry Corn Muffins, Blueberry Corn Muffins, and Blueberry Corn Muffins.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.3. In a medium bowl, whisk the buttermilk, melted butter, canola oil, vanilla, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Gently fold in the blueberries. Divide the batter evenly among the muffin cups.4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

 

Step by step:

1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

3. In a medium bowl, whisk the buttermilk, melted butter, canola oil, vanilla, and eggs until well blended.

4. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Gently fold in the blueberries. Divide the batter evenly among the muffin cups.

5. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.

6. Transfer the pan to a rack and cool for 5 minutes.

7. Remove muffins from pan and serve.

Nutrition Information:

covered percent of daily need