Blueberry Corn Muffins Recipe

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Blueberry Corn Muffins Recipe

I guess I am rushing the season a little bit but I don’t very often bake corn muffins. When I saw this recipe it looked pretty good so I decided to splurge and pick up some fresh blueberries at the local market. According to the recipe you can use fresh or frozen blueberries, but I don’t seem to have very good luck using frozen blueberries. This recipe also gives you the option of using a granulated artificial sweetener or sugar so I decided to use Splenda in this recipe. This is a simple recipe that is quick to put together and you can have hot corn muffins on the table in less than an hour. If you like corn muffins give this recipe a try. If you have never made these before it’s a nice treat. Enjoy

Blueberry Corn Muffins Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch
Serves: Makes 12
Ingredients
  • 1¾ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar or artificial granulated sweetener
  • ½ cup butter or margarine (softened)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup fresh blueberries (fresh or frozen)
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl combine all the dry ingredients.
  3. In a large bowl whisk together the egg and butter until the butter forms small lumps in the mix. Then mix in the buttermilk and vanilla. Using a large spoon gradually mix in the dry ingredients and then fold in the blueberries.
  4. Spoon batter into muffin cups. (This recipe will make 6 jumbo muffins or 12 regular size)
  5. Bake for 25 to 30 minutes or until a tooth pick inserted in the center comes out clean.

 

Blueberry Corn Muffins Recipe Blueberry Corn Muffins Recipe

Blueberry Corn Muffins Recipe Blueberry Corn Muffins Recipe

Blueberry Corn Muffins Recipe

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