Blueberry Ginger Corn Muffins
Delight your taste buds with these Blueberry Ginger Corn Muffins, a unique twist on a classic favorite. Combining the rustic charm of cornmeal with the sweetness of fresh blueberries and the zesty warmth of crystallized ginger, these muffins deliver a perfect balance of flavors and textures in every bite. The addition of ground ginger intensifies the spiced undertones, while the tender crumb is heightened by a buttery richness. Ready in just 35 minutes, these muffins are perfect for breakfast, brunch, or an afternoon treat. Whether enjoyed warm from the oven or at room temperature, their golden hue and bursts of fruity flavor make them a crowd-pleasing option. Plus, they’re easy to make with pantry staples, making them an irresistible go-to recipe.
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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 Ground ginger
- 0.5 teaspoon Salt
- 0.25 cup Unsalted butter, melted and slightly cooled
- 0.75 cup Milk
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 0.25 cup Crystalized ginger, finely chopped
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 flour, cornmeal, sugar, baking powder, ground ginger, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are fine.
Fold in the blueberries and chopped crystalized ginger gently to avoid crushing the berries.
Divide the batter evenly 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 muffin tin from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 2033 mg | 88% | |
| Total Carbohydrate | 432.4 g | 157% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 171.8 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 345 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 917 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.
