Blueberry Buttermilk Corn Muffins

If you want to add more lacto ovo vegetarian recipes to your recipe box, Blueberry Buttermilk Corn Muffins might be a recipe you should try. For 49 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 306 calories, 5g of protein, and 14g of fat each. 6 people have tried and liked this recipe. A mixture of unsalted butter, sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a Southern side dish. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so outstanding. Try Blueberry Buttermilk Corn Muffins {No Sugar Added, Gluten Free}, Blueberry Buttermilk Muffins, and Buttermilk Blueberry Muffins for similar recipes.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. In a large bowl, whisk the buttermilk, eggs and vanilla to blend.

3. 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).

4. 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.

5. 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.

6. 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.

7. Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes.

8. 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.

Nutrition Information:

covered percent of daily need