Blueberry Corn Muffins (Arizmendi Bakery)
These muffins are a nice change. They use cornmeal. Arizmendi Bakery is where I first had these. This is a close recipe to theirs. This can be done in muffin tins or as a coffee cake. Use fresh blueberries.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup sour cream
- 1 teaspoon olive oil
- 2 tablespoons white sugar
- 1 cup flour
- 1 cup cornmeal
- 2 tablespoons brown sugar
- 1 teaspoon maple syrup
- 2 teaspoons baking powder
- 6 tablespoons unsalted butter cut into dry ingredients above
- 1/2 cup milk plus 2 tablespoons
- 1 egg whisk into wet ingredients above
- Carbohydrate 34.2643071430433 g
- Cholesterol 50.1156944465548 mg
- Fat 19.3378224330921 g
- Fiber 1.36340281729819 g
- Protein 2.68632153167343 g
- Saturated Fat 11.8402473409881 g
- Serving Size 1 1 Serving (89g)
- Sodium 111.571883676738 mg
- Sugar 32.9009043257451 g
- Trans Fat 1.3927373058763 g
- Calories 314 calories
Preheat oven to 425. Thoroughly oil or butter muffin tins or pan. Make a well in the center of dry ingredients and pour in well-stirred liquid ingredients. Mix gently, just to moisten. Split between muffin tins Bake for 25 to 30 minutes. 180 calories for one of 12 muffins.
