Blueberry Corn Muffins
User Reviews
4.5
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
12 muffins
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Course
Breakfast, Baked Goods
Blueberry Corn Muffins
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These tender corn muffins are bursting with blueberries. They are great for breakfast, a snack, or served as a side dish to any meal.
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Ingredients
- 1 cup all-purpose Gold Medal Flour
- 1 cup course ground yellow cornmeal
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 tablespoons unsalted butter melted and cooled
- 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. 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.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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