Blueberry Corn Muffins Recipe

Name: Blueberry Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter, softened; 1 cup firmly packed light brown sugar; 2 large eggs; ½ cup orange juice; 2 teaspoons vanilla extract; 1 cup unbleached white flour; ⅔ cup yellow cornmeal; 2 teaspoons baking powder; 1 cup maine blueberries; cinnamon sugar

Servings: persons

½ cup butter, softened
1 cup firmly packed light brown sugar
2 large eggs
½ cup orange juice
2 teaspoons vanilla extract
1 cup unbleached white flour
⅔ cup yellow cornmeal
2 teaspoons baking powder
1 cup maine blueberries
cinnamon sugar

1
Preheat the oven to 375.
2
Beat the butter with the sugar in a large bowl until light and fluffy.
3
Beat in the eggs, orange juice and vanilla.
4
In another bowl mix the flour, corn meal and baking powder.
5
Add the dry ingredients to the wet and stir just until blended.
6
Fold in blueberries.
7
Lightly grease muffin cups with canola oil.
8
Fill the cups about two-thirds full.
9
Sprinkle with cinnamon sugar.
10
Bake for 20 minutes.

672

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: ½ cup butter, softened, 1 cup firmly packed light brown sugar, 2 large eggs, ½ cup orange juice, and more.

Yes, 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.

Blueberry Corn Muffins

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