ALL-YEAR BLUEBERRY CORN MUFFINS
Provided by Louise B. Finley
Categories 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
Yield Makes 12
Number Of Ingredients 10
Steps:
- 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.
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Nsofwa Mubanga
[email protected]Not bad, but not great. I think I'll try a different recipe next time.
Mustafa mallah
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that they're made with fresh blueberries and cornmeal.
MAATLA INNOCENT
[email protected]I've been making these muffins for years and they're always a hit. They're perfect for breakfast, lunch, or a snack.
Ayaz Ahmed
[email protected]Delicious! I love the moist texture and the sweet and tangy flavor of the blueberries.
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[email protected]These muffins are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Izzy Walsh
[email protected]These muffins are a great way to use up leftover blueberries. I also like to add a handful of chopped walnuts for extra crunch.
Awaiskhan Awaiskhan
[email protected]I wasn't sure how I'd like these muffins because I'm not a big fan of cornbread. But I was pleasantly surprised! These muffins are moist and flavorful, and the blueberries add a nice touch of sweetness.
Jake Jeronimo
[email protected]These muffins are so easy to make and they taste delicious. I love that they're made with fresh blueberries.
Ali Madad
[email protected]I've made these muffins several times now and they're always a crowd-pleaser. They're perfect for breakfast, lunch, or a snack.
Amanda Dimas
[email protected]Amazing! These muffins were a hit at my brunch party. Everyone loved them.
samiuls aislam
[email protected]These muffins were a bit too dry for my taste. I think I'll try adding some sour cream or yogurt to the batter next time.
Afnan Jafran
[email protected]Meh.
Md Taizul
[email protected]I tried this recipe for the first time last week and was really impressed. The muffins were light and fluffy, with a great crumb. The blueberries added a nice burst of flavor. I'll definitely be making these again!
Dawit Wdeneh
[email protected]These blueberry corn muffins are a staple in my kitchen. They're so easy to make and always turn out delicious. I love that they're moist and flavorful, with a perfect balance of sweetness and tartness. I often add a bit of cinnamon or nutmeg for ext