Best Jays Blueberry Corn Muffins Recipes

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

Ingredients

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

Ingredients

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 ALA-LEE

Blueberry Corn Muffins Ala-Lee image

I've been making these for longer than I can remember, and have had not one person NOT like them. These muffins incorporate 2 of my favorite foods....blueberries and corn muffins! However, I'm lazy and this was my way of having both in as short a time as possible.

Provided by Nana Lee

Categories Quick Breads

Time 10m

Yield 4-7 muffins, 3-4 serving(s)

Number Of Ingredients 5

Ingredients

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 cup fresh blueberries or 1 cup frozen blueberries
melted butter
lemon juice
sugar

Steps:

Prepare the corn muffins according to package directions.
Add the blueberries using more or less than the listed amount.
If using frozen berries mix them in gently and use them frozen.
Bake according to package.
However, you may have more than the number of muffins stated, so plan accordingly.
I use Texas size muffin tins and cupcake liners.
It makes 4 or 5 of this size muffin.
When done, and while still hot, dip tops in mix of melted butter and lemon juice to your taste, then into sugar.
To fancy them up use decorator sugars colored to the season or your mood!
ENJOY!