Blueberry Corn Muffins Recipe
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 18 muffins
Calories: 142.2 per serving
Ingredients:
- 1/2 cup butter
- 1 cup light brown sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 cups unbleached white flour
- 1 cup yellow cornmeal
- 1/3 cup baking powder
- 2 cups blueberries
Instructions:
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Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare your muffin pans by lining them with paper liners or lightly greasing them with canola oil to prevent sticking.
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Cream Butter and Sugar: In a large mixing bowl, beat together the butter and light brown sugar until the mixture is light and fluffy. This step helps incorporate air into the mixture, resulting in lighter muffins.
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Incorporate Wet Ingredients: Add the eggs, orange juice, and vanilla extract to the butter-sugar mixture. Beat until well combined. The orange juice adds a refreshing twist to the flavor profile of the muffins.
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Combine Dry Ingredients: In a separate bowl, combine the unbleached white flour, yellow cornmeal, and baking powder. Mix well to ensure even distribution of the leavening agent.
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Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in the large mixing bowl. Stir gently until just combined. Be careful not to overmix, as this can result in dense muffins.
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Fold in Blueberries: Carefully fold in the blueberries until evenly distributed throughout the batter. Using fresh blueberries adds bursts of juicy sweetness to every bite of the muffins.
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Fill Muffin Cups: Lightly grease the muffin cups with canola oil or use paper liners. Fill each muffin cup about two-thirds full with the batter. This allows the muffins to rise evenly as they bake.
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Optional Topping: If desired, sprinkle the tops of the muffins with cinnamon sugar before placing them in the oven. This adds a delightful crunch and extra sweetness to the finished muffins.
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Bake: Place the filled muffin pans in the preheated oven and bake for approximately 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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Cool and Enjoy: Once baked, remove the muffins from the oven and allow them to cool in the pans for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for maximum enjoyment.
These Blueberry Corn Muffins are a delightful treat that combines the wholesome goodness of cornmeal with juicy bursts of fresh blueberries. Perfect for breakfast, brunch, or as a sweet snack any time of day, these muffins are sure to become a family favorite. Enjoy the delightful aroma that fills your kitchen as you bake up a batch of these irresistible treats!
