Corn N Blueberry Muffins
Elevate your muffin game with these irresistible Corn N Blueberry Muffins, a delightful fusion of sweet and savory flavors! With a perfect balance of hearty cornmeal and juicy bursts of fresh blueberries, these muffins are as wholesome as they are indulgent. The batter, enriched with creamy buttermilk, melted butter, and a hint of vanilla, creates a soft yet slightly crumbly texture that pairs beautifully with the natural sweetness of plump blueberries. These muffins come together effortlessly in just 15 minutes of prep time and bake to golden perfection in under 20 minutes, making them an ideal choice for busy mornings, brunch gatherings, or snack time indulgence. Serve them warm with a pat of butter or enjoy them as-is for a comforting treat that’s sure to please. Don’t miss out on this unique twist to traditional muffins—perfect for blueberry lovers and cornbread enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 0.75 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted and cooled
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
Preheat your oven to 400°F (200°C) and prepare a standard 12-cup muffin tin by lining it with paper liners or lightly greasing it with cooking spray.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
In a medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until smooth and blended.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Be careful not to overmix; the batter should still have a few small lumps.
Gently fold in the blueberries, being cautious not to crush them.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Corn N Blueberry Muffins!
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 14.9 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 76 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.
