Apple Blueberry Corn Muffins
Delight your taste buds with these Apple Blueberry Corn Muffins, a perfect blend of sweet and tangy flavors wrapped in a soft, golden crumb. Featuring a harmonious balance of juicy fresh blueberries, tender apple pieces, and the subtle texture of cornmeal, these muffins are as visually appealing as they are delicious. Buttermilk brings a moist, fluffy texture, while a hint of vanilla elevates the flavor profile to bakery-worthy perfection. Ready in just 35 minutes, these muffins are an ideal treat for breakfast, brunch, or a quick snack. Whether served warm with a pat of butter or on their own, this easy-to-make recipe is sure to become a family favorite. Plus, they’re freezer-friendly for on-the-go enjoyment!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 0.5 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup buttermilk
- 0.25 cup vegetable oil
- 1 egg
- 1 apple (peeled, cored, and diced small)
- 0.75 cup fresh blueberries
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula until just combined. Do not overmix; the batter should remain slightly lumpy.
Fold the diced apple pieces and fresh blueberries into the batter, being careful not to crush the berries.
Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 35.8 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 2265 mg | 98% | |
| Total Carbohydrate | 396.2 g | 144% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 135.2 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 337 mg | 26% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1006 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
