Sun-Kissed Blueberry Cornmeal Muffins

Blueberry Corn Muffins 🍇🌽

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Indulge in the delightful taste of summer with these Blueberry Corn Muffins, perfect for when blueberries are in season or even when using frozen berries for a taste of the sunniest days year-round. These muffins are a blend of tender cornmeal and juicy blueberries, resulting in a treat that’s both comforting and fresh. Whether enjoyed for breakfast, brunch, or a snack, these muffins are sure to brighten your day.

Ingredients:

• 1 cup all-purpose flour 🌾
• 3/4 cup cornmeal 🌽
• 1/4 cup granulated sugar 🍬
• 2 teaspoons baking powder 🥄
• 1/2 teaspoon salt 🧂
• 1 1/2 cups fresh or frozen blueberries (thawed and drained if frozen) 🫐
• 1 large egg 🥚
• 1/2 cup buttermilk 🥛
• 1/2 cup butter, melted 🧈
• 1/2 cup margarine, softened (alternatively, you can use all butter) 🌟

Instructions:

1. Preheat your oven to 425°F (220°C), ensuring it’s hot enough to give your muffins a lovely golden crust.

2. Prepare your muffin tins by greasing them well or lining them with paper liners. This will help in easy removal of the muffins after baking.

3. Combine the dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until they are evenly mixed. This mixture will form the base of your muffins.

4. Prepare the wet ingredients: In a separate small bowl, beat the egg with the buttermilk and melted butter until well combined. This will add moisture and richness to your batter.

5. Incorporate the blueberries: Gently fold the blueberries into the dry ingredients. This helps to evenly distribute the fruit throughout the batter, ensuring every bite is bursting with blueberry goodness.

6. Mix wet and dry ingredients: Pour the egg, buttermilk, and butter mixture into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.

7. Fill the muffin tins: Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full. This allows space for the muffins to rise without overflowing.

8. Bake to perfection: Place the muffin tins in the preheated oven and bake for 20-30 minutes. Keep an eye on them, and test for doneness by inserting a toothpick into the center of a muffin; it should come out clean when they’re ready. The muffins should be golden brown and slightly domed.

9. Cool and enjoy: Allow the muffins to cool in the tins for a few minutes before transferring them to a wire rack to cool completely. Enjoy these muffins warm, or at room temperature, with a pat of butter or a drizzle of honey.

Nutritional Information (per muffin):

• Calories: 170.4
• Fat Content: 8.6g
• Saturated Fat Content: 5.1g
• Cholesterol Content: 38.4mg
• Sodium Content: 231.5mg
• Carbohydrate Content: 21.3g
• Fiber Content: 1.3g
• Sugar Content: 6.6g
• Protein Content: 2.8g

These Blueberry Corn Muffins are a delightful treat that combine the sweetness of blueberries with the satisfying texture of cornmeal, perfect for any time you crave a bit of comforting, homemade goodness. Enjoy them fresh from the oven or store them in an airtight container for a quick snack throughout the week. 🌟🧁