Blueberry Corn Buttermilk Muffins
Indulge in the perfect balance of sweet and savory with these Blueberry Corn Buttermilk Muffins—a delightful twist on classic breakfast muffins. Featuring the hearty texture of cornmeal combined with the tangy richness of buttermilk, these muffins are bursting with juicy blueberries in every bite. A touch of vanilla and a hint of melted butter create a tender crumb, while tossing the blueberries in flour ensures even distribution and prevents sinking. Ready in just 35 minutes, these easy-to-make muffins are perfect for brunches, snack time, or as a grab-and-go breakfast treat. Serve them warm or at room temperature, and let their rustic charm shine at your next gathering.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 1 piece Large egg
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 1 tablespoon All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix – the batter will be slightly lumpy.
In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour. This will help prevent them from sinking to the bottom of the muffins during baking.
Gently fold the floured blueberries into the muffin batter, being careful not to crush them.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 444.5 g | 162% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 179.3 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 352 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 955 mg | 20% | |
*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.
