Blueberry Corn Muffins
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 257, total fat 9 G., saturated fats 5 G., proteins 5 G., carbohydrates 39 G., fiber 1 G., cholesterol 52 mg, sodium 221 mg, sugar 11 G.
Calories 257, total fat 9 G., saturated fats 5 G., proteins 5 G., carbohydrates 39 G., fiber 1 G., cholesterol 52 mg, sodium 221 mg, sugar 11 G.
Blueberry muffins meet cornbread in this recipe. The result is stunning. Juicy berry pockets nestled in a soft, flavorful cornbread crumb are what you'll be coming back for again and again. These muffins are just the right amount of sweet and are perfect for breakfast or as a snack with tea throughout the day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour
- 1.5 cups yellow corn flour
- 0.5 cups sugar + extra for sprinkling
- 1 tbsp baking powder
- 0.5 tsp fine salt
- 1 large egg
- 1 large egg yolk
- 1 and 1/4 cups of sour milk or kefir
- 110 g (8 tbsp) unsalted butter, melted
- 1 teaspoon natural vanilla extract
- 3/4 cup blueberries
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Recipes with similar ingredients: corn flour, eggs, sour milk, kefir, blueberry
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Line a 12-cup muffin tin with paper cups.
Note
When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods. - In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, combine the egg, yolk, buttermilk, butter, and vanilla extract.
- Pour the egg mixture into the flour mixture and knead into a slightly lumpy dough. Add the berries. Divide the dough evenly among the prepared molds and sprinkle with sugar.
- Bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.
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