Best Corn Muffins With Blueberries Recipes

BLUEBERRY CORNBREAD MUFFINS

Steps:

• Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan).
• Combine the milk and lemon juice. Let sit for 10 minutes.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
• Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
• In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
• Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
• Notes:Be sure to zest the lemon before juicing it. Don't be tempted to increase the blueberries: one cup is just the right amount -- if you jam-pack the muffins with berries, they'll be too tart and wet.
• Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

BLUEBERRY CORNMEAL MUFFINS

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.

BLUEBERRY BUTTERMILK CORN MUFFINS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
• In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
• In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in.
• Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
• Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.

BLUEBERRY CORN MUFFINS

Steps:

• Preheat oven to 425-degrees F.
• Grease 12 muffin tins or use paper liners.
• Mix first 5 ingredients (flour- salt) in a large bowl.
• Stir in blueberries In a small bowl beat egg, buttermilk and butter together with a fork.
• Add egg/milk/butter mixture to flour mixture and stir with a wooden spoon until moistened.
• Spoon into prepared muffin tins, filling 2/3 full.
• Bake for 20-30 minutes or until golden.

BLUEBERRY-CORN MUFFINS

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.

BLUEBERRY CORN MUFFINS WITH VANILLA BUTTER

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.)

JAY'S BLUEBERRY CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.