Blueberry Corn Muffins
Bursting with fresh, juicy blueberries and the rustic charm of cornmeal, these Blueberry Corn Muffins are a delightful twist on a classic breakfast treat. With a golden, slightly crisp exterior and a tender, subtly sweet interior, these muffins strike the perfect balance between hearty and indulgent. The addition of flour-coated blueberries ensures even distribution, preventing them from sinking and infusing each bite with fruity goodness. Perfectly easy to prepare in just 15 minutes, this recipe combines pantry staples like all-purpose flour, yellow cornmeal, and vanilla with a touch of buttery richness. Whether you enjoy them warm out of the oven or as a make-ahead snack, these muffins are sure to brighten your breakfast spread or afternoon tea. Bake a batch today and savor the comforting flavors of homemade goodness!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.75 cups yellow cornmeal
- 0.33 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons kosher salt
- 4 tablespoons unsalted butter, melted and slightly cooled
- 0.25 cups vegetable oil
- 2 units large eggs
- 0.75 cups whole milk
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined.
In a medium mixing bowl, whisk the melted butter, vegetable oil, eggs, milk, and vanilla extract until smooth and fully incorporated.
Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
In a small bowl, toss the blueberries with the tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the muffins.
Gently fold the coated blueberries into the batter, ensuring an even distribution but without breaking them apart.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
2502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 324.8 g | 118% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 98.9 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 331 mg | 25% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 934 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.
