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:

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup blueberries

1 cup buttermilk

3 tablespoons canola oil

2 large eggs

1 cup all-purpose Gold Medal flour

1/2 cup granulated sugar

1 cup course ground yellow cornmeal

1/2 teaspoon salt

3 tablespoons unsalted butter, melted and cooled

1 teaspoon vanilla extract

Equipment:

muffin liners

muffin tray

oven

whisk

bowl

spatula

toothpicks

frying pan

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:

Quickview
210k Calories
4g Protein
8g Total Fat
29g Carbs
2% Health Score
Limit These
Calories
210k
11%

Fat
8g
13%

  Saturated Fat
2g
18%

Carbohydrates
29g
10%

  Sugar
10g
12%

Cholesterol
40mg
14%

Sodium
154mg
7%

Get Enough Of These
Protein
4g
8%

Phosphorus
134mg
13%

Selenium
7µg
11%

Manganese
0.21mg
10%

Vitamin B1
0.14mg
9%

Vitamin B2
0.14mg
8%

Fiber
1g
7%

Folate
29µg
7%

Calcium
67mg
7%

Iron
1mg
6%

Vitamin E
0.92mg
6%

Vitamin B6
0.11mg
6%

Potassium
187mg
5%

Magnesium
20mg
5%

Vitamin B3
1mg
5%

Vitamin K
5µg
5%

Zinc
0.7mg
5%

Vitamin B5
0.35mg
3%

Vitamin A
172IU
3%

Copper
0.07mg
3%

Vitamin D
0.48µg
3%

Vitamin B12
0.17µg
3%

Vitamin C
1mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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