Blueberry Corn Muffins With Vanilla Butter Recipes

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BLUEBERRY BUTTERMILK CORN MUFFINS



Blueberry Buttermilk Corn Muffins image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h5m

Yield 12 muffins

Number Of Ingredients 10

1 1/3 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour, plus 1 tablespoon
1 1/3 cups yellow cornmeal (about 7 ounces)
3/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon fine salt
1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups frozen blueberries (7 to 8 ounces; do not thaw)

Steps:

  • Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
  • In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
  • In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in.
  • Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
  • Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.

BLUEBERRY-CORN MUFFINS



Blueberry-Corn Muffins image

Blueberry muffins meet cornbread and live happily ever after.

Provided by Food Network Kitchen

Time 1h30m

Yield 12

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/2 cup sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon fine salt
1 large egg
1 large egg yolk
1 1/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
3/4 cup blueberries

Steps:

  • Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
  • Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth.
  • Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar.
  • Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.

BLUEBERRY CORN MUFFINS



Blueberry Corn Muffins image

This recipe is different than the other recipes posted on here in that applesauce enriches the batter, keeping them moist and replacing some of the fat. Try them for a delicious, lower in fat, treat!

Provided by MarieRynr

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 16

3 cups unsweetened applesauce
3/4 cup sugar
1/2 cup canola oil
1 egg
1 teaspoon grated lemon, zest of
1/2 teaspoon vanilla extract
1/2 teaspoon oranges or 1/2 teaspoon lemon extract
1 1/2 cups flour
1 1/2 cups yellow cornmeal
2 1/4 teaspoons baking soda
3/4 teaspoon salt
2 cups blueberries (fresh or frozen)
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, at room temperature

Steps:

  • Make the streusel by blending all the streusel ingredients with a fork or pastry blender until crumbly and well blended. Refrigerate and use as needed.
  • Preheat oven to 375*F. Line 12 muffin cups with paper liners, or coat with melted butter and dust with flour, or spray generously with cooking spray (don't forget the tops of the tins to allow for easy release).
  • Whisk the applesauce, sugar, oil, egg, lemon zest,vanilla and orange or lemon extracts together in a large bowl. In another bowl, sift the flour, cornmeal, baking soda and salt. Stir the dry ingredients into the wet, blending just until mixed.
  • Fold in the blueberries.
  • Divide into the prepared cups and sprinkle with 1/4 cup of the streusel, saving the remainder of the streusel for another time.
  • Bake 30 to 35 minutes or until the tops spring back when lightly touched with a finger. Cool for about 5 minutes, then remove from pan.

Nutrition Facts : Calories 331.5, Fat 12.3, SaturatedFat 2.1, Cholesterol 22.7, Sodium 396.4, Carbohydrate 53.2, Fiber 3, Sugar 19.5, Protein 4

BLUEBERRY CORN MUFFINS



Blueberry Corn Muffins image

Make and share this Blueberry Corn Muffins recipe from Food.com.

Provided by Lorac

Categories     Quick Breads

Time 35m

Yield 18 muffins

Number Of Ingredients 10

1/2 cup butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1/2 cup orange juice
2 teaspoons vanilla extract
1 cup unbleached white flour
1/3 cup yellow cornmeal
2 teaspoons baking powder
1 cup maine blueberries
cinnamon sugar

Steps:

  • Preheat the oven to 375°F.
  • Beat the butter with the sugar in a large bowl until light and fluffy.
  • Beat in the eggs, orange juice, and vanilla.
  • In another bowl, mix the flour, cornmeal, and baking powder.
  • Add the dry ingredients to the wet and stir just until blended, then fold in the in blueberries.
  • Lightly grease muffin cups with canola oil.
  • Fill the cups about 2/3 full.
  • Sprinkle with cinnamon sugarand bake for 20 minutes.

Nutrition Facts : Calories 142.2, Fat 5.9, SaturatedFat 3.4, Cholesterol 37.1, Sodium 90.3, Carbohydrate 21, Fiber 0.6, Sugar 13.3, Protein 1.8

BLUEBERRY CORN MUFFINS



Blueberry Corn Muffins image

There tender blueberry corn muffins are bursting with blueberries and flavor. For a different fruity taste, I sometimes substitute chopped apples for the berries. -Genevieve Fairchild, Chester, Iowa

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup 2% milk
1 cup fresh or frozen blueberries

Steps:

  • In a bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray and use paper liners; fill two-thirds full with batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 146 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 3g protein.

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