All-Year Blueberry Corn Muffins Recipe

Name: All-Year Blueberry Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 12-ounce box frozen blueberries, unthawed

Servings: persons

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 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 12-ounce box frozen blueberries, unthawed

1
Preheat oven to 400F.
2
Line 12-cup muffin pan with muffin papers.
3
Whisk buttermilk, eggs and corn oil together in small bowl.
4
Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl.
5
Add blueberries and toss to coat thoroughly.
6
Add buttermilk mixture and stir just until dry ingredients are moist.
7
Spoon batter into prepared muffin pan.
8
Bake until tester inserted into center of muffins comes out clean, about 27 minutes.
9
Transfer muffins to rack.
10
Let stand 15 minutes and serve.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup buttermilk, 2 large eggs, 1/4 cup corn oil, 1 cup cornmeal, and more.

Yes, All-Year Blueberry Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

All-Year Blueberry Corn Muffins

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