Blueberry Corn Muffins Ala Lee
Indulge in the irresistible charm of 'Blueberry Corn Muffins Ala Lee,' a delightful fusion of classic cornbread and fruity sweetness. These moist and tender muffins bring together the hearty texture of cornmeal and juicy bursts of fresh blueberries, creating a perfect balance of flavor and comfort. Made with tangy buttermilk and a hint of vanilla, each bite is rich, buttery, and satisfyingly golden. A sprinkle of sugar on top adds a touch of crunch, making them ideal for breakfast, brunch, or an afternoon treat. Ready in just 15 minutes of prep time and baked to perfection in under 25 minutes, these homemade muffins are easy to whip up and guaranteed to impress. Whether enjoyed fresh out of the oven or saved for later, these bakery-quality muffins will quickly become a family favorite. Perfect for summer blueberry season or anytime you're craving a comforting, semi-sweet snack!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.75 cups Cornmeal
- 0.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Buttermilk
- 0.25 cups Melted unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 1 tablespoon Optional granulated sugar for topping
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the buttermilk, melted unsalted butter, egg, and vanilla extract. Whisk until smooth and uniform.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should look slightly lumpy.
Using a spatula, fold in the fresh blueberries gently to avoid breaking them and discoloring the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. If desired, sprinkle a little granulated sugar on top of each muffin for a sweet, crunchy topping.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin 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 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 3027 mg | 132% | |
| Total Carbohydrate | 381.4 g | 139% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 138.4 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 282 mg | 22% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 827 mg | 18% | |
*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.
