Blue Corn Blueberry Muffins
Experience the vibrant flavors and rustic charm of Blue Corn Blueberry Muffins, a delightful twist on the traditional breakfast treat. Made with nutrient-packed blue cornmeal, these muffins offer a subtly nutty flavor and striking deep hue, perfectly complemented by bursts of juicy blueberries in every bite. The use of buttermilk ensures a soft, tender crumb, while a hint of vanilla adds an aromatic sweetness. For an extra touch of texture, sprinkle turbinado sugar on top before baking to create a golden, crunchy finish. Ready in just 35 minutes, these muffins are as easy as they are impressive, making them a perfect choice for brunches, grab-and-go breakfasts, or an indulgent afternoon snack.
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Recipe Information
Ingredients
- 1 cup Blue cornmeal
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 1 cup Buttermilk
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoon Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the blue cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; some lumps are fine.
Gently fold in the blueberries using a spatula, being careful not to crush them (especially if using fresh berries).
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with turbinado sugar for a crunchy finish.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or enjoy warm.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 16.7 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 74 mg | 2% | |
*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.
