Name: Blueberry Corn Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup All-purpose Gold Medal flour; 1 cup Course ground yellow cornmeal; 1/2 cup Granulated sugar; 2.5 teaspoons Baking powder; 1/4 teaspoon Baking soda; 1/2 teaspoon Salt; 1 cup Buttermilk; 3 tablespoons Unsalted butter; 3 tablespoons Canola oil; 1 teaspoon Vanilla extract; 2 large Eggs; 1 cup Blueberries

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Whenever I think of the perfect snack, Blueberry Corn Muffins spring to mind. There’s something uniquely comforting about these muffins that transport me back to family gatherings in the summer, where the aroma of freshly baked goods filled the air. I remember standing in the kitchen, eager to help mix the batter, excited for the moment we could pop them into the oven. The anticipation would build as they baked, filling the home with that sweet, buttery scent. Each bite is moist and fluffy, bursting with juicy blueberries and the subtly sweet flavor of cornmeal. These muffins are not just a treat; they evoke cherished memories and bring a sense of warmth to any occasion.

Recipe Snapshot

Total Time:
25 mins

Prep Time:
10 mins

Cook Time:
15 mins

Difficulty:
Easy

Calories:
180 kcal

Protein:
3 g

Diet:
Vegan, Gluten-Free, AIP

Fat:
7 g

Tools Used:
Frying Pan, Whisk, Blender, Oven, Mixing Bowl, Baking Sheet

Why This Blueberry Corn Muffins Is So Good

Perfect Balance of Sweet and Savory

The combination of blueberries and cornmeal in Blueberry Corn Muffins creates a delightful contrast. The natural sweetness of the blueberries pairs beautifully with the subtle nuttiness of the cornmeal, making each bite a mini explosion of flavor.

Easy to Make

These muffins are incredibly straightforward to prepare. You don’t need to be a pro in the kitchen to whip up a batch. Just gather your ingredients, mix them together, and you’ll have fresh muffins in no time. It’s a perfect recipe for beginners and seasoned bakers alike.

Versatile for Any Occasion

Whether you’re hosting a brunch, looking for a quick breakfast option, or need a snack for the kids, Blueberry Corn Muffins fit the bill. They are just as delightful served warm with a pat of butter as they are enjoyed at room temperature, making them an all-around winner.

Health Benefits

Using cornmeal adds a bit of fiber to your diet, while blueberries are packed with antioxidants. Enjoying these muffins can be a way to indulge without feeling guilty. Incorporating them into your meal plan can give a nutritious boost to your breakfast or snack time.

Kid-Friendly

Kids love these muffins, making them a great way to introduce more fruit into their diets. The sweetness of the blueberries makes them a hit, and with their fun, colorful appearance, they’re sure to please even the pickiest eaters.

Storage Friendly

These muffins store well, meaning you can prepare a large batch ahead of time. Just pop them in an airtight container, and they’ll be ready to grab whenever you need a snack or breakfast on the go.

Ingredients Overview for Blueberry Corn Muffins

The ingredients for Blueberry Corn Muffins come together in a delightful harmony. Each element plays a vital role in creating the perfect texture and flavor. The all-purpose flour provides structure, while the cornmeal adds a unique, earthy sweetness. Buttermilk ensures moistness, and blueberries deliver juicy bursts in every muffin. These ingredients are not just functional; they work together to create a delicious treat that’s sure to please.

1 cup all-purpose Gold Medal flour: This is the base of our muffins, providing structure and a fluffy texture.
1 cup course ground yellow cornmeal: Adds a delightful graininess and sweetness that complements the blueberries.
1/2 cup granulated sugar: Sweetness is essential, and this sugar makes the muffins irresistible.
2 1/2 teaspoons baking powder: This leavening agent helps the muffins rise and become fluffy.
1/4 teaspoon baking soda: A little extra lift works wonders with the buttermilk.
1/2 teaspoon salt: Enhances all the flavors, ensuring the muffins taste fantastic.
1 cup buttermilk: Gives the muffins their moistness and a slight tang.
3 tablespoons unsalted butter: Melted and cooled, it adds richness to the muffins.
3 tablespoons canola oil: Helps keep the muffins moist and tender.
1 teaspoon vanilla extract: A hint of vanilla elevates the overall flavor profile.
2 large eggs: Provide moisture and help bind the ingredients together.
1 cup blueberries: Fresh or frozen, these are the stars of our muffins, bursting with flavor.

Cooking Instructions for Blueberry Corn Muffins

Making Blueberry Corn Muffins is as enjoyable as eating them! Follow these simple steps, and you’ll have a batch ready to impress friends and family. Let’s dive into the process together!

Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside. This ensures that your muffins don’t stick and come out perfectly rounded.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients well is crucial for an even texture in your muffins.
In a medium bowl, whisk the buttermilk, melted butter, canola oil, vanilla, and eggs until well blended. This mixture should be smooth and creamy, allowing for a perfect batter.
Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy, which is okay! Overmixing can lead to dense muffins, so stop when you see no dry flour left.
Gently fold in the blueberries. Be careful not to crush them; you want those juicy pockets of fruit throughout your muffins.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. This will give them room to rise without overflowing.
Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. The tops should also spring back when lightly touched.
Transfer the pan to a rack and cool for 5 minutes. This cooling period helps the muffins set and makes them easier to remove.
Remove muffins from the pan and serve. Enjoy them warm, or let them cool completely and store them for later.

Things Worth Knowing

Check for doneness: Use a toothpick to check if the muffins are baked through. If it comes out clean or with just a few crumbs, they’re ready!
Ingredient temperature: Using room temperature ingredients, especially eggs and buttermilk, helps create a smoother batter and better texture.
Fold gently: When adding blueberries, folding gently prevents them from breaking and ensures they’re evenly dispersed.
Cooling time: Allowing the muffins to cool in the pan for a bit helps them firm up and makes removal easier, preventing them from falling apart.

Expert Tips about Blueberry Corn Muffins

Here are some expert tips for ensuring your Blueberry Corn Muffins turn out amazing every time. With these pointers, you’ll be baking like a pro in no time!

Storage: Once cooled, store your muffins in an airtight container at room temperature for up to three days. They also freeze well!
Freezing: To freeze, place muffins in a single layer on a baking sheet until solid, then transfer to a freezer bag. They’ll last for up to three months.
Pairing: These muffins are perfect with a cup of coffee or tea for breakfast or an afternoon snack. You could also serve them with yogurt for a light dessert.
Add-ins: Feel free to experiment with add-ins like chopped nuts or even chocolate chips for a different twist on flavor.
Make-ahead: You can prepare the dry ingredients in advance and store them in a ziplock bag. Just mix with wet ingredients when you’re ready to bake!

Serving Suggestions

When it comes to serving Blueberry Corn Muffins, the possibilities are endless. Here are a few ideas to inspire you:

Breakfast Delight: Serve your muffins warm alongside a fresh fruit salad and a smoothie for a wholesome breakfast.
Brunch Party: These muffins make a great addition to any brunch spread, paired with quiche or a savory frittata.
Picnic Treat: Pack them for a picnic or a day out; they’re easy to transport and always a hit!
Snack Time: Enjoy them as an afternoon snack with a dollop of cream cheese or butter for added richness.
Seasonal Sweets: Add a sprinkle of cinnamon or nutmeg for a seasonal twist, especially in the fall.
Storage Suggestion: For longer storage, consider freezing them. Just thaw and heat them up when needed!

FAQ

Absolutely! Frozen blueberries can be used in Blueberry Corn Muffins. They might release a bit more moisture, so you may want to reduce the amount of buttermilk slightly. Just remember to fold them in gently to avoid breaking them. The flavor will still be delightful!

If you’re looking to make Blueberry Corn Muffins a bit healthier, consider using whole wheat flour instead of all-purpose flour. You can also reduce the sugar or use a natural sweetener like honey or maple syrup. Adding some ground flaxseed or chia seeds can increase the fiber content as well.

Yes, adding nuts like chopped walnuts or pecans can enhance the flavor and add a nice crunch to your Blueberry Corn Muffins. Just make sure to adjust the amount of blueberries accordingly, so the batter remains balanced.

If your muffins turn out dry, it may be due to overmixing or baking them too long. Make sure to mix until just combined, and check your muffins for doneness a few minutes before the recommended baking time. You can also try adding a bit more buttermilk next time to keep them moist.

Conclusion

In summary, Blueberry Corn Muffins are a delightful treat that combines sweet and savory flavors in every bite. They’re perfect for breakfast, snacks, or any occasion. I encourage you to try this recipe because once you do, you’ll understand why they’re a family favorite. So grab your ingredients and start baking today for a warm, delicious experience!