Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
- In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in.
- Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
- Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
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Carlos Martinez
[email protected]These muffins are a healthy and delicious snack.
Prashant Singh
[email protected]These muffins are a good source of fiber.
Naresh Shakya
[email protected]I love that these muffins are made with buttermilk.
Olayemi Omolayo
[email protected]These muffins are a great way to use up leftover blueberries.
Toni Brennan
[email protected]Thank you for sharing this recipe!
Indira Karki
[email protected]I'm definitely going to try this recipe.
Moindu Eshan
[email protected]These muffins sound like the perfect way to start my day.
Dipendra Shahi
[email protected]I'm going to make these muffins for my next brunch.
Md Pranto Hossin
[email protected]These muffins look delicious.
Steevenson Wentz François
[email protected]I can't wait to try these muffins!
Melvin Roxas Laxa
[email protected]These muffins are perfect for breakfast or a snack.
BH KING
[email protected]I made these muffins for a party and they were a big hit.
Chinyere Adishi
[email protected]These muffins are moist and flavorful, and they have a great texture.
Omar Altaji
[email protected]I love the combination of blueberries and cornmeal in these muffins.
aisa semu
[email protected]These muffins are so easy to make and they're always a hit with my family.
Yousef Mohamed
[email protected]I'm not usually a fan of corn muffins, but these were really good. The blueberry and buttermilk made them moist and flavorful.
Abc Abc
[email protected]These muffins were amazing! I made them for my family and they were gone in minutes. I loved the blueberry and buttermilk combination, and the cornmeal gave them a nice texture.