Delicious Blueberry Corn Muffins Recipe

These blueberry corn muffins combine the sweetness of blueberries with the hearty texture of cornmeal, creating a delightful treat for breakfast or a snack. They are easy to make and perfect for using fresh or frozen blueberries.This recipe is straightforward and requires basic baking techniques. Enjoy them warm with a pat of butter or as a quick grab-and-go option.

These flavorful muffins are light and fluffy, with bursts of juicy blueberries in every bite. The recipe takes about 30 minutes from start to finish and yields 12 muffins.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup fresh or frozen blueberries
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it with cooking spray.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 12 muffins
• Calories: 180cal
• Fat: 6g
• Protein: 3g
• Carbohydrates: 30g

We hope you enjoy making these muffins and can sit back with a relaxing cup of tea and dig into one.

Love from our kitchen: Lil Chef and Mom