Blueberry Corn Muffins
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Blueberry Corn Muffins
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These moist and tender blueberry corn muffins are an easy breakfast or a perfect side dish with hearty chili, zesty barbecue, or a juicy roast chicken!
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Ingredients
- 1 cup self-rising cornmeal mix (I use White Lily enriched self-rising white cornmeal mix)
- 1 cup self-rising flour (I use White Lily enriched bleached self-rising flour)
- ½ cup sugar
- 1 large egg
- 1 cup whole milk (or use 2% milk)
- 6 tablespoons vegetable oil (or sub with canola oil)
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners; set aside.
- In a large bowl, whisk together cornmeal mix, self-rising flour, and sugar.
- In a medium bowl, whisk together egg, milk, and oil.
- Make a well in the center of the dry ingredients. Add the wet ingredients to the well in the center of the dry ingredients. Stir just until the ingredients are combined; be careful not to over-mix.
- Gently fold in the blueberries.
- Divide the batter between the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the pan and serve warm, or cool on a wire rack.
Notes
- Recipe slightly adapted from White Lily.
- Make your own self-rising cornmeal mix at home using this recipe.
- To make your own self-rising flour, place 1 cup of all-purpose flour in a bowl. Whisk in 1 teaspoon of baking powder and ¼ teaspoon of salt.
- Cranberry: instead of blueberries, add 1 cup of dried sweetened cranberries or chopped fresh cranberries into the batter. For a hint of orange, try adding the zest from 1 orange, too!
- Lemon Blueberry Corn Muffins: add the zest from 1 lemon for a hint of lemon flavor in the muffins.
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the baking powder to activate and incorporate more air.
- Don’t over-mix the batter or it will become tough and dense, and you'll end up with dry muffins.
- To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don't cook them for too long, or they can dry out.
- Use whole milk (or at least 2% milk) rather than skim milk or a lower-fat non-dairy alternative. The fat in the milk adds flavor, and it keeps the muffins moist.
Nutrition Information
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Serving
1muffin
Calories
206kcal
(10%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
16mg
(5%)
Sodium
15mg
(1%)
Potassium
95mg
(3%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
60IU
(1%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 206kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 15mg | 1% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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