Blueberry Whole-Grain Corn Muffins Recipe

Name: Blueberry Whole-Grain Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter; 1/4 cup sugar; 1 teaspoon salt; 1/4 cup honey; 2 large eggs; 2 cups whole wheat flour (you can also use white whole what or all purpose flour); 2 cups whole grain cornmeal; 1 tablespoon baking powder; 1 3/4 cups milk; 2 cups blueberries

Servings: persons

3/4 cup unsalted butter
1/4 cup sugar
1 teaspoon salt
1/4 cup honey
2 large eggs
2 cups whole wheat flour (you can also use white whole what or all purpose flour)
2 cups whole grain cornmeal
1 tablespoon baking powder
1 3/4 cups milk
2 cups blueberries

1
Preheat oven to 400u00b0F; grease the wells of a muffin tin, or line with paper liners and spry the insides.
2
In a large bowl, cream together the butter, sugar and salt until fluffy Beat in the honey and the eggs one at a time, stopping to scrape the sides and bottom of the bowl after each addition.
3
In a separate bowl, whisk together the flour, cornmeal and baking powder. Add the dry ingredients to the butter mixture mixtures in thirds, alternating with the milk; mix until batter is smooth. Gently fold the berries.
4
Scoop batter by generous half cup into the wells of the prepared pan. Sprinkle the tops with sparkling sugar. Bake for 20 to 25 minutes, until the tops are golden brown and a cake tester inserted in the center comes out clean. Remove the muffins from the oven and cool in the pan for 5 minutes, before removing them from the pan.

889

kcal

Calories

Fat

109

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: 3/4 cup unsalted butter, 1/4 cup sugar, 1 teaspoon salt, 1/4 cup honey, and more.

Yes, Blueberry Whole-Grain 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 Whole-Grain Corn Muffins

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