Blueberry Corn Muffins

Fancy meeting you here.  I hope you’re ready for a recipe that’s good for a snack or perfect for breakfast, because I’ve got one!  Blueberry Corn Muffins are one tasty treat.  I don’t know why I’ve never combined cornmeal and blueberries before, but WOW do they work well together.  The sweetness of the blueberries really helps balance out the nutty flavor of the cornmeal.  Fabuuulousss!

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Blueberry Corn Muffins            Printer Friendly Recipe

Cook Time: 25 minutes
Slightly Adapted From: The Cooking Bride
Makes: 15-24 Muffins

Ingredients

1½ cup all-purpose flour
1½ cup yellow cornmeal
¾ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs, lightly beaten
¾ cup buttermilk
¾ cup canola oil
1 teaspoon vanilla extract
1½ cups fresh or frozen blueberries (*the original recipe used blackberries, I also think cherries would be good)

Directions

Preheat your oven to 375 degrees.  Spray a muffin pan with nonstick spray or line with cupcake liners.

Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.  In another large bowl combine the eggs, buttermilk, oil, and vanilla.  Add the cornmeal mixture, ⅓ at a time, to the liquid mixture until the cornmeal mixture is just combined.  Toss your blueberries in a little bit of flour and then gently fold them into the cornmeal mixture.  Fold until combined.  Scoop the batter into the muffin cups, filling ⅔ full.

Bake the muffins for 25 minutes or until the muffins pass the toothpick test.  Cool in the pan for 5 minutes before removing the muffins to a cooling rack.  Enjoy!

Spray that pan!

Spray that pan!

Add your dry ingredients to a bowl.

Add your dry ingredients to a bowl.

Whisk together.

Whisk together.

Add your wet ingredients to another bowl.  Whisk together.

Add your wet ingredients to another bowl. Whisk together.

Here's a good kitchen trick for you-if you don't have any buttermilk, just add a splash of vinegar to milk and wait a few minutes.  Voilà, buttermilk!

Here’s a good kitchen trick for you-if you don’t have any buttermilk, just add a splash of vinegar to milk and wait a few minutes. Voilà, buttermilk!

The instructions say to add the dry mix to the wet mix, 1/3 at a time.  As you can see, I didn't read the instructions properly and did it the other way around.  Oh well, it still worked out!

The instructions say to add the dry mix to the wet mix, 1/3 at a time. As you can see, I didn’t read the instructions properly and did it the other way around. Oh well, it still worked out!

Stir until just combined.

Stir until just combined.

I like to coat my blueberries with flour so they don't sink to the bottom of the muffins while they are baking.  Works everytime.

I like to coat my blueberries with flour so they don’t sink to the bottom of the muffins while they are baking. Works every time.

Gently fold in the blueberries.

Gently fold in the blueberries.

Stir until the blueberries are evenly distributed.

Stir until the blueberries are evenly distributed.

Fill your muffin cups about 2/3 full.  I did mine a little more full and ended up with 15 total muffins.

Fill your muffin cups about 2/3 full. I filled mine a little more than that and ended up with 15 muffins.

Bake for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Bake for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Let the muffins sit in the pan for 5 minutes and then transfer to a cooling rack.  Now they are ready to enjoy!

Let the muffins sit in the pan for 5 minutes and then transfer to a cooling rack. Now they are ready to enjoy!

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Just look at all those berries!

Just look at all those berries!

2 thoughts on “Blueberry Corn Muffins

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