Description
Delight in the unique flavors of Blueberry Corn Muffins, a delightful treat for breakfast or snacks.
Ingredients
Scale
- 2 cups All-Purpose Flour (Can substitute with gluten-free all-purpose flour)
- 1 cup Fine Cornmeal (Choose yellow or white based on preference)
- 1 tbsp Baking Powder (Ensure freshness for the best rise)
- 1 tsp Baking Soda (Freshness is key for fluffiness)
- 3/4 cup Granulated Sugar (Maple syrup or honey can be used alternatively)
- 1 tbsp Lemon Zest (Rub into the sugar to enhance flavor)
- 1/4 cup Butter (Can substitute with vegetable oil or margarine)
- 1/4 cup Vegetable Oil (Melted coconut oil or applesauce can be lighter substitutes)
- 1 cup Buttermilk (Milk with lemon juice or vinegar can substitute)
- 2 large Eggs (Flax eggs can provide a vegan alternative)
- 1/2 tsp Salt (Balances and enhances flavors)
- 1 tsp Vanilla Extract (Adds depth to the flavor profile)
- 1 cup Blueberries (Fresh is best, but frozen works too)
- 1 cup Sweet Corn (Fresh is preferred, drained canned corn can be used)
Instructions
- Preheat your oven to 450°F (232°C) and grease your muffin tin.
- In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, and baking soda.
- In a separate bowl, mix granulated sugar and lemon zest. Rub together until fragrant.
- Melt butter and combine with vegetable oil. Add buttermilk, eggs, salt, and vanilla until smooth.
- Fold in blueberries and corn into the dry mixture before adding the wet ingredients. Stir until just combined.
- Allow the batter to rest for about 10 minutes.
- Spoon batter into the muffin tins, filling to the top, and press a few extra blueberries on top.
- Bake at 450°F for 10 minutes, then reduce temperature to 375°F and bake for an additional 10-12 minutes.
- Cool muffins in the tin for about 15 minutes before transferring to a wire rack.
Notes
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Blueberry Corn Muffins