DOUBLE BLUEBERRY MUFFINS
Blueberries are mashed for the batter to create a beautiful purple interior and also added whole so that every bite is juicy and sweet. Yellow cornmeal adds a subtle crunch, and a sprinkling of sugar before baking gives the muffins an alluring sheen.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
- In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
- Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.
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Courtney Peridore
[email protected]I love these muffins! They're so moist and fluffy, and the blueberries are so juicy. I always get compliments when I make them.
Mr Lerto
[email protected]These muffins are the perfect combination of sweet and tart. The blueberries add a burst of flavor and the lemon glaze gives them a nice tang. I will definitely be making these again.
Jenelle Lorah
[email protected]These muffins are a great way to use up leftover blueberries. They're also a great make-ahead breakfast or snack. I like to freeze them and then pop them in the toaster when I'm ready to eat them.
Kimberly Minnis
[email protected]I've made these muffins several times and they're always a hit. They're moist, flavorful, and the perfect size for a quick breakfast or snack.
Dndolezel
[email protected]These muffins are so easy to make and they taste amazing! I love that I can use fresh or frozen blueberries. The muffins are always a hit with my family and friends.
Sanyeldin Barakat
[email protected]These muffins are delicious! I love the combination of blueberries and lemon. The muffins are moist and fluffy, and the glaze is the perfect finishing touch.
Saif ur Rhman Kakar
[email protected]Meh.
sh saikot
[email protected]These muffins are just okay. They're not bad, but they're not great either. They're a little dry and the blueberries are a bit tart. I probably won't make these again.
Ritesh Sharma
[email protected]These muffins were a disappointment. They were dry and crumbly, and the blueberries were tough. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making these again.
Hayley Pitt
[email protected]These muffins are amazing! They are so moist and fluffy, and the blueberries are so juicy. I love the combination of sweet and tart. I will definitely be making these again and again.
sakhephi khoza
[email protected]I made these muffins for my family and they were a hit! Everyone loved them. The muffins are so easy to make and they taste delicious. I will definitely be making these again.
Kyra Baker
[email protected]These double blueberry muffins are the perfect balance of sweet and tart. The muffins are moist and fluffy, and the blueberries burst in your mouth with every bite. I will definitely be making these again!