Best Blueberry Whole Grain Corn Muffins Recipes

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WHOLE GRAIN BLUEBERRY CORN MUFFINS



Whole Grain Blueberry Corn Muffins image

These whole grain Blueberry Corn Muffins, lightly sweet with that delicate crunch, use whole wheat flour, buttermilk and fresh blueberries. Perfect with honey drizzled on top!

Provided by Julia Robarts

Time 30m

Number Of Ingredients 9

1 cup corn meal
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter (melted)
1/3 cup brown sugar
1 cup buttermilk*
1 egg (beaten)
3/4 cup blueberries

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Grease the wells of a standard 12-cup muffin pan.
  • In a medium bowl, add the corn meal, flour, baking powder, and salt. Whisk to combine and set aside.
  • In a separate bowl, add the melted butter and brown sugar and stir until the brown sugar is fully incorporated. Next, whisk in the buttermilk and egg until all are well combined.
  • Add this butter mixture to the flour mixture. Stir just until all dry ingredients are moist. Do not overstir.
  • Portion the batter into the muffin pan, filling each well about 3/4 full. Bake for 16-20 minutes. Tops will no longer be sticky and will spring back slightly when touched.
  • Remove from pan and cool completely before storing in an airtight container.

BLUEBERRY CORNMEAL MUFFINS



Blueberry Cornmeal Muffins image

Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe.

Provided by Shelley Albeluhn

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ¼ cups all-purpose flour
½ cup cornmeal
½ cup brown sugar
½ teaspoon salt
1 tablespoon baking powder
1 cup milk
½ cup butter, melted
1 egg, beaten
1 cup frozen blueberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
  • Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 22.6 g, Cholesterol 37.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 253.3 mg, Sugar 8 g

BLUEBERRY CORN MUFFINS WITH VANILLA BUTTER



Blueberry Corn Muffins with Vanilla Butter image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 25m

Yield 24 mini muffins

Number Of Ingredients 15

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup buttermilk
1/2 cup milk
1/2 teaspoon baking soda
1 whole egg
1/2 teaspoon vanilla extract
1/4 cup shortening, melted
8 ounces dried blueberries
1 stick butter, softened
2 tablespoons sugar
1 whole vanilla bean

Steps:

  • Preheat the oven to 400 degrees F.
  • For the muffins: Combine the cornmeal, flour, baking powder and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, baking soda, egg and vanilla. Slowly incorporate the buttermilk mixture into the dry ingredients and stir to combine. Add the melted shortening, stirring constantly. Stir in the dried blueberries (you can use a little more or a little fewer if you'd like).
  • Pour into a greased mini-muffin pan, trying to make sure the blueberries stay evenly distributed. Bake until golden brown, 10 minutes or so.
  • For the vanilla butter: Combine the softened butter, sugar and the caviar from the vanilla bean. Stir until totally combined, and then spread into a ramekin and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)

BLUEBERRY-CORN MUFFINS



Blueberry-Corn Muffins image

Blueberry muffins meet cornbread and live happily ever after.

Provided by Food Network Kitchen

Time 1h30m

Yield 12

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/2 cup sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon fine salt
1 large egg
1 large egg yolk
1 1/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
3/4 cup blueberries

Steps:

  • Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
  • Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth.
  • Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar.
  • Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.

WHOLE GRAIN BLUEBERRY MUFFINS WITH ORANGE STREUSEL



Whole Grain Blueberry Muffins With Orange Streusel image

This master recipe for juicy, whole grain berry muffins is both extremely flexible and extremely rewarding. It is sweet but not sugary, packed with whole grains but not dense, and reasonably rich in fiber, protein, complex carbohydrates and healthy fats. The fresh berries and nuts are interchangeable with dried fruit, coconut or sunflower seeds. And the muffins freeze beautifully; they can go from a 300-degree oven to the breakfast table (or the car) in about 20 minutes.

Provided by Julia Moskin

Categories     breakfast, brunch, quick breads

Time 2h

Yield 18 to 24 muffins

Number Of Ingredients 22

2 cups/240 grams all-purpose flour, more as needed
2/3 cup/75 grams whole wheat flour or wheat germ, preferably toasted
2/3 cup/92 grams fine-ground yellow cornmeal
2/3 cup/66 grams rolled oats (not quick-cooking)
2/3 cup/142 grams packed light brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg or allspice (or use additional cinnamon)
1/2 teaspoon salt
1 3/4 cups/414 milliliters buttermilk, more as needed
1 1/3 cup/315 milliliters coconut oil, or neutral oil like safflower or canola
2/3 cup/158 milliliters maple syrup
4 eggs
2 cups/198 grams grated carrots or tart apple
1 1/2 cups/255 grams blueberries
1 cup/113 grams chopped toasted walnuts or pecans (optional)
1/3 cup/71 grams packed light brown sugar
1/2 teaspoon cinnamon
1/4 cup/59 milliliters coconut oil or cold unsalted butter
1/2 cup/60 grams all-purpose flour
1 1/2 tablespoons finely grated orange zest

Steps:

  • Make the muffins: In a large bowl, whisk together the dry ingredients: flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
  • In a separate bowl or large measuring cup, mix the wet ingredients: buttermilk, oil, maple syrup and eggs.
  • Pour the wet ingredients over the dry ingredients and gently mix just until blended. Don't worry about a few lumps or streaks of flour. Stir in the carrots, blueberries and nuts if using. (If you'd like, reserve a handful of blueberries for sprinkling on top of the muffins just before baking.)
  • Set batter aside at room temperature for 15 to 30 minutes to allow flours to absorb the liquid. Check batter after 15 minutes by giving it a light stir. It should be thick, not runny (this will help the muffins rise). Thin with a little more buttermilk or thicken by adding 2 tablespoons all-purpose flour. Set aside for 5 minutes more, check and adjust texture again, and repeat until batter is thick and fluffy.
  • Heat oven to 425 degrees and place rack in top third of oven. Butter or spray a muffin tin (regular or jumbo), or line the cups with paper liners. Make sure to also butter or spray the top surface of the tin to help the muffins release.
  • Make the streusel if using: In a small bowl, mix and pinch all the ingredients together until blended and crumbly. (If using butter, cut into small pieces first.)
  • Using an ice-cream scoop or small ladle, divide thick batter among muffin cups, filling almost to the top. Mound the batter slightly in the center of each cup; this will help make a domed muffin top. If you reserved blueberries for topping, press them lightly into the muffins. If you are topping with streusel, use your fingers to divide streusel over batter and press lightly onto the surface.
  • Place muffin tin in oven and reduce heat to 400 degrees. Bake for 18 to 20 minutes, until a tester inserted into center of muffin comes out moist but clean. Rotate the pan halfway through baking. Cool muffins in pan on rack, then remove from tin.
  • Repeat with remaining batter. If there is not enough batter remaining to fill all the cups, fill every other cup with batter. Pour water into the empty cups to protect the pan in the oven.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 10 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 240 milligrams, Sugar 19 grams, TransFat 0 grams

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