All-Year Blueberry Corn Muffins
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 cup buttermilk
- 1 cup all purpose flour
- 1/4 cup corn oil
- 1 cup cornmeal
- 1/2 cup packed golden brown sugar
- 1 12-ounce box frozen blueberries, unthawed
- Carbohydrate 33 g(11%)
- Cholesterol 32 mg(11%)
- Fat 6 g(9%)
- Fiber 1 g(6%)
- Protein 4 g(8%)
- Saturated Fat 1 g(5%)
- Sodium 201 mg(8%)
- Calories 199
Preparation Preheat oven to 400°F. Line 12-cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist. Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve.
Preparation Preheat oven to 400°F. Line 12-cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist. Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve.
