Blueberry Corn Muffins
Sweet corn muffins you can change up by using different types of fruit. For best results, bring your ingredients (mainly the buttermilk and egg) to room temperature.
Servings 12 muffins
Cost 5
Ingredients
- 1 ¼ cups cornmeal, (160 grams)
- 1 cup all-purpose flour (130 grams)
- ¼ cup granulated sugar (50 grams)
- ¼ cup firmly packed light brown sugar (50 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt (I use ¾)
- 1 large egg
- 1 cup buttermilk
- ¾ cup vegetable or corn oil
- ½ teaspoon vanilla (optional)
- 1 ¼ cups fresh blueberries
Instructions
- Preheat oven to 425 degrees F. Grease 12 muffins cups generously and skip the muffin papers or line with paper liners and grease just around the top.
- Mix the dry ingredients (cornmeal through salt) in a mixing bowl. In a second bowl or in a large glass measure, whisk together the egg, milk, oil, and vanilla If using).
- Pour the egg mixture into the dry mixture and stir just until blended. Stir in the drained, dried, blueberries.
- Divide the batter equally among the muffins cups (it will come almost to the top).
- Bake at 425 degrees F for 6 minutes, then drop the heat to 375 and bake for another 14 or 15 minutes or until muffins are golden brown.
Notes
Using 1 teaspoon of baking soda will give you very brown, Elvis style muffins. Using ¼ teaspoon still works, but muffins will be slightly paler and won't rise quite as high.