Blueberry Corn Buttermilk Muffins Recipe

Name: Blueberry Corn Buttermilk Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons all-purpose flour; 1 cup yellow cornmeal; 1 tablespoon double-acting baking powder; 1 teaspoon kosher salt; ½ cup unsalted butter, melted and cooled; 1 large egg; ⅓ cup honey; ⅓ cup sugar; 3 key limes, juice and zest of; ⅛ teaspoon nutmeg; 1 teaspoon vanilla; 1 cup buttermilk; 2 cups thawed drained blueberries (or more)

Servings: persons

1 cup all-purpose flour
2 tablespoons all-purpose flour
1 cup yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon kosher salt
½ cup unsalted butter, melted and cooled
1 large egg
⅓ cup honey
⅓ cup sugar
3 key limes, juice and zest of
⅛ teaspoon nutmeg
1 teaspoon vanilla
1 cup buttermilk
2 cups thawed drained blueberries (or more)

1
preheat oven to 425 degrees F. Grease & flour, using cornmeal, a 12 muffin tin.
2
Tap out excess cornmeal.
3
Sift together the flour, cornmeal, baking powder, salt, and nutmeg.
4
Mix together butter, egg, honey, sugar, vanilla & Buttermilk.
5
Add wet to dry & mix just to blend.
6
Fold in the drained blueberries.
7
Scoop batter into prepared muffin pans.
8
Bake 25 minutes, until golden brown on edges.
9
Cool on wire rack or serve hot.

1031

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 14 ingredients. The key ingredients include: 1 cup all-purpose flour, 2 tablespoons all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon double-acting baking powder, and more.

Yes, Blueberry Corn Buttermilk 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.

Blueberry Corn Buttermilk Muffins

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