Blueberry Corn Muffins
Just like classic cornbread muffins, just with the addition of blueberries! Makes 12 sweet corn muffins.
Servings: 12 muffins
Calories: 218kcal
Equipment
- muffin papers
Ingredients
- 1 cup flour plus 1 tablespoon for the blueberries
- 1 cup cornmeal see note #1
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 1 cup whole milk 2% or non-dairy milk also work
- ½ cup (1 stick) butter melted
- 1 large egg whisked
- 1 cup blueberries see note #2
Instructions
- Preheat the oven to 425F. Line a 12 cup muffin tin with papers or grease well with oil.
- Stir together the flour, cornmeal, granulated sugar, baking powder, and salt in a mixing bowl.
- Pour in the milk, melted butter, and whisked egg, stirring until just combined. In a small bowl, toss the blueberries with 1 tablespoon of flour. Fold the blueberries into the cornbread mixture.
- Scoop ¼ cup batter into each muffin tin. Bake at 425F for 5 minutes, then reduce the oven temperature to 350F and bake for an additional 15-18 minutes. Don't open the oven door. This is what gives the corn muffins their domed appearance.
- The muffins are ready when domed, firm on top, and golden around the edges. Enjoy!
Video
Notes
- Cornmeal: I use standard fine yellow cornmeal. I've had success with using coarse cornmeal in cornbread in the past, but I haven't tested it with this recipe.
- Blueberries: If using frozen blueberries, make sure they are completely thawed and patted dry before using.
- Best within 4-5 days. I like to keep corn muffins refrigerated because they are very moist.
- How to freeze: Let the muffins cool to room temperature before transferring to a freezer bag or container. Freeze for up to 3 months. Let cool at room temp or pop in the microwave to reheat.
Nutrition
Calories: 218kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 176mg | Potassium: 203mg | Fiber: 2g | Sugar: 11g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
