Blueberry Corn Muffins

Category,
Yields12 Servings
 1 ¼ cups Flour
 ¾ cup Corn Meal
 ½ cup Sugar
 1 tsp Baking Powder
 ½ tsp Baking Soda
 1 cup Low-fat Milk
 ½ stick Butter, melted
 1 Egg, beaten
 1 pt Fresh Blueberries
1

Preheat oven to 400 degrees F. Grease and flour 12 muffin cups or 24 mini muffin cups.

2

Wash and check blueberries. Dry berries by rolling them around between two sheets of paper towel. Set aside.

3

Stir together flour, cornmeal, sugar, baking powder and soda until completely combined. In a small bowl, mix together milk, butter and egg. Stir egg mixture into dry ingredients just until moistened. Do not over mix. Fold blueberries into the batter.

4

Place batter into the prepared muffin cups using an ice cream scoop. Bake 15
to 20 Minutes
or until a toothpick or cake tester inserted into the center of a muffin comes out clean.

5

Remove from oven and cool a few minutes. Remove from pan and cool on a rack. Muffins are best eaten within a day of baking. They also keep well in the freezer and will defrost quickly.

6

For a pleasant variety, you can substitute 1 1/2 cups chocolate chips for the blueberries. Bake as directed.

Category,

Ingredients

 1 ¼ cups Flour
 ¾ cup Corn Meal
 ½ cup Sugar
 1 tsp Baking Powder
 ½ tsp Baking Soda
 1 cup Low-fat Milk
 ½ stick Butter, melted
 1 Egg, beaten
 1 pt Fresh Blueberries

Directions

1

Preheat oven to 400 degrees F. Grease and flour 12 muffin cups or 24 mini muffin cups.

2

Wash and check blueberries. Dry berries by rolling them around between two sheets of paper towel. Set aside.

3

Stir together flour, cornmeal, sugar, baking powder and soda until completely combined. In a small bowl, mix together milk, butter and egg. Stir egg mixture into dry ingredients just until moistened. Do not over mix. Fold blueberries into the batter.

4

Place batter into the prepared muffin cups using an ice cream scoop. Bake 15
to 20 Minutes
or until a toothpick or cake tester inserted into the center of a muffin comes out clean.

5

Remove from oven and cool a few minutes. Remove from pan and cool on a rack. Muffins are best eaten within a day of baking. They also keep well in the freezer and will defrost quickly.

6

For a pleasant variety, you can substitute 1 1/2 cups chocolate chips for the blueberries. Bake as directed.

Blueberry Corn Muffins

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