Blueberry Corn Muffins
Indulge in the delightful flavor of Blueberry Corn Muffins! These easy-to-make muffins are bursting with juicy blueberries and a hint of sweetness from cornmeal. Perfect for breakfast or a snack, they offer a soft, fluffy texture that will have you reaching for seconds. Whip up a batch tonight!
Equipment
- Frying Pan
- Whisk
- Blender
- Oven
- Mixing Bowl
- Baking Sheet
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
Instructions
- 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.
- 4. 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. Remove muffins from pan and serve.
Notes
- 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!