Blueberry Cornbread Muffins

Tags

baking, blueberries, butter, cooking, cornmeal, delicious, dessert, easy breakfast, easy cooking, eat, eating, food, fresh, kid friendly, kids baking, muffins, sugar, summer, summertime, vanilla, vanilla beans

Mixing up the usual … these are gloriously delish 🤤

The slight crunch of the cornmeal make a perfect backdrop for blueberries, which burst as they bake, creating pockets of juice that keep the muffins tender. Serve warm with a pat of butter 💥

Ingredients:
3/4 cup milk
1-1/2 cups all purpose flour, spooned into measuring cup and leveled-off
1/2 cup yellow cornmeal
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups fresh blueberries
2 large eggs
1-1/2 teaspoons vanilla extract
1 stick or 1/2 cup salted butter, melted

Set oven to 350, 325 for convection bake.

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, and vanilla. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix. The batter comes together in about 5 minutes.

Spoon the batter evenly into the prepared muffin pan, filling each cup very full and please use liners as the blueberries will make everything very sticky. 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.

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Enjoy!

These Blueberry Muffins Are To. Die. For

Tags

30 minute muffins, baking, blueberries, blueberry muffins, fruit, kids baking, muffins

Hands down these are are best blueberry muffins out there! The recipe makes 12 regular sized muffins or 6 extra large ones.  

  
I used frozen blueberries which is why in these pictures the muffins are really blue… If you use fresh ones the muffins will be more white :). 

Ingredients1 1/2 cups all-purpose flour

3/4 cup white sugar 

1/2 teaspoon salt 

2 teaspoons baking powder 

Pinch of cinnamon 

1/3 cup vegetable oil 

1 egg 

1/3 cup milk (approx)

1 teaspoon vanilla paste or extract 

1 to 1 1/2 cups of blueberries (fresh or frozen) – this time I used wild frozen blueberries

Demerara sugar for topping

Instructions: 

Preheat oven to 400 degrees F (200 degrees C). I used convection bake so my oven was set to 375 convect. Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt, pinch of cinnamon and baking powder. Place vegetable oil into a 1 cup liquid measuring cup; add the egg and vanilla and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with demerara sugar or course sugar. 

Bake for 20 to 25 minutes in the preheated oven, or until done. Mine took exactly 24 minutes. 

  
Cool on a rack and watch these babies disappear! Delish!

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