BLUEBERRY CORNBREAD MUFFINS
Cornbread makes a perfect backdrop for blueberries, which burst as they bake, creating little pockets of juice that keep the muffins tender.
Categories Breakfast & Brunch
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan).
- Combine the milk and lemon juice. Let sit for 10 minutes.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
- In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
- Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
- Notes:Be sure to zest the lemon before juicing it. Don't be tempted to increase the blueberries: one cup is just the right amount -- if you jam-pack the muffins with berries, they'll be too tart and wet.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Facts : ServingSize 1 muffin, Calories 228, Fat 9g, Carbohydrate 33g, Protein 4g, SaturatedFat 5g, Sugar 15g, Fiber 1g, Sodium 275mg, Cholesterol 53mg
RASPBERRY OR BLUEBERRY CORN MUFFINS
Make and share this Raspberry or Blueberry Corn Muffins recipe from Food.com.
Provided by MsSally
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
- In large bowl, mix first 6 ingredients.
- In small bowl, with wire whisk or fork, beat buttermilk, applesauce, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy).
- Fold in berries.
- Spoon batter into muffin cups.
- Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean.
- Immediately remove muffins from pans; serve warm. Or cool on wire rack.
- Note:Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes.
LOW-FAT RASPBERRY-CORN MUFFINS
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or 6-inch squares of parchment paper and mist with cooking spray. (Use parchment paper if you want a more domed muffin; the batter will cling to the paper as it rises.)
- Whisk the flour, cornmeal, 3/4 cup sugar, the baking powder and salt in a medium bowl. In another bowl, whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract and orange zest until combined.
- Beat the egg whites and remaining 3/4 cup sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 8 minutes. Whisk the buttermilk mixture into the dry ingredients until just moistened. Gently fold in the egg-white mixture until almost combined, then fold in the raspberries; do not overmix.
- Divide the batter among the prepared cups (an ice cream scoop works well). Bake until a toothpick inserted into a muffin comes out clean, 30 to 35 minutes. Remove the muffins from the pan and cool on a rack.
Nutrition Facts : Calories 293, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 338 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 7 grams
BLUEBERRY-CORN MUFFINS
Blueberry muffins meet cornbread and live happily ever after.
Provided by Food Network Kitchen
Time 1h30m
Yield 12
Number Of Ingredients 11
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.
FRESH RASPBERRY MINI CORN MUFFINS
I can't write a cookbook about comfort food without including corn muffins; they're my guilty pleasure. Corn muffins can be dry and tasteless but allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins. This is a variation on my favorite Raspberry Corn Muffins from The Barefoot Contessa Cookbook made with fresh raspberries instead of raspberry jam.
Provided by Ina Garten Bio & Top Recipes
Time 50m
Yield 48 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
- In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don't worry if it's a little lumpy.) Set the batter aside for 15 minutes.
- When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
- Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
- Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
RASPBERRY CORN MUFFINS
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 12 large muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Line 12 large muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
- After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each muffin.
RASPBERRY CORN MUFFINS
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Provided by Emily Luchetti
Categories Egg Breakfast Brunch Bake Kid-Friendly Raspberry Cornmeal Summer Family Reunion Shower Edible Gift Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes 12 muffins
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400°F. Grease the cups of a muffin pan with nonstick cooking spray or butter or fill with paper liners.
- 2. In a medium bowl, stir the cornmeal with the flour, sugar, baking powder, baking soda, and salt.
- 3. In another medium bowl, whisk the eggs and buttermilk, then whisk in the butter and honey. Using a rubber spatula or large spoon, stir in the flour mixture until the batter is evenly combined and no dry streaks are visible. Add the raspberries and gently mix until everything is barely blended-to keep the muffins light it's important to not overmix the batter.
- 4. Spoon the batter into the prepared muffin cups, filling them equally. Bake until a bamboo skewer or toothpick inserted into the middles of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool in the pan for 5 minutes and then use a small paring knife to pop them out of the cups.
RASPBERRY CORN MUFFINS
Categories Bread Breakfast Brunch Bake Vegetarian Quick & Easy Yogurt Raspberry Cornmeal Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F. and butter well twelve 1/2-cup muffin tins. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the yogurt, and the butter, add the flour mixture, and stir the batter until it is just combined. Fold in the raspberries gently, divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean. Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely. The muffins may be made 1 day in advance and kept in an airtight container.
More about "raspberry or blueberry corn muffins recipes"
BAREFOOT CONTESSA | RASPBERRY CORN MUFFINS (UPDATED)
From barefootcontessa.com
- Preheat the oven to 350 degrees. Grease the top of a muffin pan and fill each cup with a paper liner.
- In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. Pour the wet ingredients into the dry ones and stir with a rubber spatula just until the ingredients are blended. Set the batter aside for 10 minutes to allow the ingredients to rest. With a standard ice cream scoop (you can also use a spoon), place a rounded scoop of batter into the paper liners, filling each one to the top. Bake for 25 to 30 minutes, until the tops are lightly browned and a toothpick comes out clean. Cool slightly and transfer the cupcakes to a cooling rack. Allow to cool for 10 minutes.
- Spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle of each muffin. Serve warm or at room temperature.
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From theseasonedmom.com
Reviews 1Category Breakfast, Side Dish, SidesCuisine American, SouthernTotal Time 35 mins
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