All Year Blueberry Corn Muffins Recipe Recipe

Name: All Year Blueberry Corn Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. buttermilk; 2 lrg Large eggs; 1/4 c. corn oil; 1 c. cornmeal; 1 c. all purpose flour; 1/2 c. packed golden sugar; 1 1/2 tsp baking pwdr; 1/2 tsp baking soda; 1/4 tsp salt; 1 box frzn blueberries unthawed (12-oz)

Servings: persons

1 c. buttermilk
2 lrg Large eggs
1/4 c. corn oil
1 c. cornmeal
1 c. all purpose flour
1/2 c. packed golden sugar
1 1/2 tsp baking pwdr
1/2 tsp baking soda
1/4 tsp salt
1 box frzn blueberries unthawed (12-oz)

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

915

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 c. buttermilk, 2 lrg Large eggs, 1/4 c. corn oil, 1 c. cornmeal, and more.

Yes, All Year Blueberry Corn Muffins Recipe 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 Recipe

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