Blueberry Corn Muffins
Sweet corn muffins you can change up by using different types of fruit.
Servings 12 muffins
Cost 5
Ingredients
- 1 ¼ cups cornmeal
- 1 cup all-purpose flour 130 grams
- ¼ cup granulated sugar
- ¼ cup firmly packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt (I use ¾)
- 1 large egg lightly beaten
- 1 cup buttermilk or sour milk (soured with lemon juice)
- ¾ cup vegetable oil or use a mixture of oil and butter (½ cup oil, ¼ cup butter, melted)
- ½ teaspoon vanilla
- 1 ¼ cups fresh blueberries (frozen okay too)**
Instructions
- Preheat oven to 400 degrees F. Rub 12 muffin cups with butter or shortening.
- Mix the dry ingredients (cornmeal through salt) in a mixing bowl. In a second bowl or in a large glass measure, whisk together the egg, milk, oil, and vanilla.
- Pour the egg mixture into the dry mixture and stir just until blended. Stir in the blueberries. If using frozen, you may want to add them in as you fill the cups (see note).
- Divide the batter equally among the muffins cups (it will come almost to the top) and bake on center rack for 16-18 minutes or until the muffins appear golden brown around the edges.
Notes
You can use frozen berries. If using frozen berries, you may want to add them to the muffin batter as you fill each cup. For instance, pour or spoon in a little batter, add a few frozen berries by hand, add in some more batter, etc. Not adding the berries to the batter helps keep it light and in some cases will help keep it from turning blue.