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All-Year Blueberry Corn Muffins
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- #19391
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 cup buttermilk
2 large eggs
1/4 cup corn oil
1 cup cornmeal
1 cup all-purpose flour
1/2 cup packed golden brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 box (12 ounce size) frozen blueberries, unthawed
sugar, for sprinkling (optional)
directions
Preheat oven to 400 degrees F. Line 12-cup muffin pan with muffin papers.
Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist. Spoon batter into prepared muffin pan. If a sweeter muffin is desired, sprinkle the tops with sugar before baking. Bake until tester inserted into center of muffins comes out clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve.
cook's notes
There was a bit more batter than I had room for in 12 muffin cups. Makes more like 16 of the largest size I have. Oh, and 27 minutes was too long in my oven. I took them out at 22 and some were a bit overdone on the bottom even then.
Recipe Source: Bon Appetit
added by
ravinwulf
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 2, 2008
Muffins were excellent,baked in the alloted time. Made them for my quilting group and they loved them. It was nice to be able to double the recipe and have it be successful. I have told many of my friends about this website.