All-Year Blueberry Corn Muffins
Frozen blueberries make these muffins a year-round treat. You can use blue cornmeal for this recipe, but of course, the yellow works just as well.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12
Bread
Breakfast
Brunch
Bake
Kid-Friendly
Blueberry
Corn
Bon Appétit
California
Kidney Friendly
Vegetarian
Pescatarian
Peanut Free
Tree Nut Free
Soy Free
Kosher
Small Plates
- 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
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.
