Raspberry or Blueberry Corn Muffins
Delight in the irresistible combination of tart berries and golden cornmeal with these Raspberry or Blueberry Corn Muffins, a perfect blend of sweet and savory flavors. Featuring fresh raspberries or blueberries folded into a lightly sweetened cornmeal batter, these muffins offer a moist and tender crumb with a slightly crunchy topping when sprinkled with coarse sugar. Ready in just 35 minutes, they’re ideal for busy mornings, afternoon snacks, or brunch spreads. Whether you enjoy them straight out of the oven or at room temperature, these muffins are a crowd-pleasing treat that embodies homemade comfort in every bite.
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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
- 0.5 cup Unsalted butter, melted and cooled
- 0.75 cup Whole milk
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries or blueberries
- 1 tablespoon Optional: Coarse sugar for topping
Instructions
Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Carefully fold in the fresh raspberries or blueberries, ensuring the berries are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. If desired, sprinkle the tops with coarse sugar for a slightly sweet and crunchy topping.
Bake in the preheated oven for 18-20 minutes, or until 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 pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm, at room temperature, or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 337.2 g | 123% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 173.6 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 283 mg | 22% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 662 mg | 14% | |
*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.
